Description
Look no further for the perfect Gluten-Free Oatmeal Raisin Cookie! These soft and chewy oatmeal cookies are studded with raisins, laced with cinnamon and nutmeg, have slightly crispy edges, and are oh-so perfect. Make these simple gf oatmeal cookies and then watch them disappear!
Ingredients
- 160g (1 1/3 cups) Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 128g (1 2/3 cups) Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
- 1/2 teaspoon Bob’s Red Mill Baking Powder
- 1/2 teaspoon Bob’s Red Mill Baking Soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon Kosher salt
- 113g (1/2 cup) unsalted butter, room temperature*
- 55g (1/4 cup) fine granulated sugar
- 129g (3/4 cup) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons molasses
- 120g (3/4 cup) raisins
- flaked sea salt, optional for topping
Instructions
- Mix the dry ingredients: In a large mixing bowl, whisk together the gluten-free baking flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment or a second large mixing bowl with a hand mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg, vanilla, and molasses and beat until just combined, scraping down the sides of the bowl as needed.
- Add dry ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until incorporated, scraping down the sides of the bowl as needed.
- Add raisins: Remove the bowl from the stand mixer (if using) and add the raisins. Using a spatula, mix the raisins into the cookie dough until evenly distributed.
- Chill: Place the bowl of cookie dough in the refrigerator and allow the dough to chill for 30-45 minutes.
- Preheat oven: While the dough is chilling, adjust the oven rack to the middle position, preheat the oven to 350°F, and line a large baking sheet with parchment paper.
- Scoop the dough: Once the dough has chilled, use a 4-tablespoon cookie scoop to scoop cookie dough balls onto the parchment-lined baking sheet leaving plenty of space around the cookies to spread as they bake. I usually fit about 6-8 cookies on my baking sheet.
- Bake: Bake the cookies for 13 minutes or until the edges are set and light golden brown and the center still looks slightly underbaked. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack. As the cookies cool, they will set and no longer look underbaked and you will end up with a wonderfully soft and chewy cookie!
Notes
If your butter isn’t room temperature: Place cold, refrigerated butter in the microwave for no more than 30 seconds or just until the butter is partially melted. DO NOT fully melt the butter. These cookies will not bake properly if the butter is fully melted but instead will look like super thin pancake cookies.
Avoid chilling the dough for an extended period of time. I don’t recommend chilling the cookie dough longer than the 30-45 minutes suggested as the cookies will end up too thick. The oats and flour will absorb more moisture the longer the dough chills which will affect how much the cookies spread during baking. If you prefer to keep the cookie dough in the fridge for longer than recommended you may need to slightly press and flatten the cookie dough balls before placing them in the oven to bake.
Storage: These gluten-free oatmeal raisin cookies store well in an airtight container at room temperature for about 1 week (but they will probably disappear before then 😉).
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
