Okay, so I’ve been on this gluten-free kick lately, and let me tell you, finding good recipes is a STRUGGLE. But, I was craving oatmeal raisin cookies, like, really craving them. So, I decided to take matters into my own hands and experiment in the kitchen. Here’s how it went down:
The Great Gluten-Free Flour Hunt
First things first, I needed to figure out the flour situation. Regular all-purpose flour was obviously out. I grabbed my trusty bag of gluten-free all-purpose flour blend – I think this time, It’s always a bit of a gamble with these blends, you know? Each one is different, sometime it’s good, somtime it’s terrible. I also added some almond flour because I like the nutty flavor and texture it gives.
Mixing It Up (Literally)
Next, I creamed together some softened butter (make sure it’s REALLY soft, not melted!) and brown sugar. Brown sugar is key for that chewy, molasses-y goodness. Then, I beat in an egg and a splash of vanilla extract. Gotta have vanilla!
In a separate bowl, I whisked together my gluten-free flour blend, the almond flour, some baking soda (for lift), a pinch of salt (to balance the sweetness), and a generous amount of cinnamon. I love cinnamon, so I always go a little heavy-handed. Don’t judge me, I’m a big fan of cinnamon.
Then, I gradually added the dry ingredients to the wet ingredients, mixing until it just came together. Don’t overmix! That’s a big rule in baking, especially with gluten-free stuff. It can get tough if you’re too rough with it.
The Stars of the Show: Oats and Raisins
Of course, you can’t have oatmeal raisin cookies without, well, oats and raisins! I used old-fashioned rolled oats because I like the texture. And I soaked the raisins in some hot water for a few minutes beforehand. This makes them all plump and juicy, instead of dry and sad. No one likes a sad raisin. Then, I gently folded the oats and plumped-up raisins into the dough.
Baking Time!
I dropped spoonfuls of dough onto a baking sheet lined with parchment paper (parchment paper is a lifesaver, seriously). I made sure to leave some space between them because they spread out a bit while baking. I popped them into a preheated oven at 350°F (175°C) for about 10-12 minutes. I like my cookies a little soft, so I took them out when the edges were golden brown and the centers were still slightly soft.
The Taste Test
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (Okay, okay, I snuck one while it was still warm… don’t tell anyone). And guess what? They were GOOD! Like, surprisingly good. Chewy, flavorful, and perfectly sweet. My gluten-eating friends even liked them, which is always the ultimate test.
It’s a good job for me. I’m so happy.
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