Alright, here’s the thing about these gluten free oatmeal raisin cookies, they ain’t hard to make. My old hands can whip ’em up, so you can too. Just gotta make sure you get the right stuff, ya know? No wheat in these cookies, no sir. We’re using that special flour, the gluten-free kind. Costs a bit more, but it’s worth it if you can’t have the regular stuff.
First off, you gotta get all your stuff together. Like I said, you need that gluten-free flour. Then you need some oats, the old-fashioned kind, not the quick ones. And make sure those oats are certified gluten-free too, sometimes they get mixed up with wheat in the factory, those darn factories. And raisins, of course. Can’t have oatmeal raisin cookies without raisins, can ya? Big, plump ones are the best. Get sugar, brown and white and some butter. Eggs, you need some eggs, they help hold it all together. And a pinch of salt, just a pinch, mind you. Oh, and baking soda, that makes them rise up nice and fluffy.
Some folks like to add spices, like cinnamon or nutmeg, to these cookies. My grandson, he loves cinnamon, sprinkles it on everything, even his ice cream. I reckon that’s fine if you like it. I like them just plain, with the oats and the raisins. That’s enough for me. Simple is best, that’s what I always say.
Now, you gotta mix the dry stuff first. That’s the flour, the oats, the baking soda, and the salt. Mix it all up real good in a big bowl. Then, in another bowl, you cream together the butter and the sugars. Creaming, that’s just a fancy word for mixing it until it’s all light and fluffy. Like clouds, but you can eat ’em. Then you beat in the eggs, one at a time.
Slowly add the dry stuff to the wet stuff. Mix it all together, but don’t overmix it, or the cookies will be tough. Then stir in them raisins. Make sure they’re all coated with the dough.
Now, you gotta preheat that oven. 350 degrees, that’s the magic number. While it’s heating up, you can put the dough on some cookie sheets. Just drop spoonfuls of it onto the sheet. Don’t make ’em too big, or they won’t cook right. Leave some space between ’em, ’cause they’ll spread out when they bake.
Bake ’em for about 13 minutes, maybe a little longer if your oven runs cool. To ensure the cookies are crispy, bake them for the full 13 minutes. You want them golden brown around the edges. If you like your gluten free oatmeal raisin cookies softer, take ’em out a minute or two early, when the edges just turn golden. Let ’em cool on the sheet for a few minutes, then move ’em to a wire rack to cool completely. If you don’t have a wire rack, a plate will do just fine.
- Gluten-free flour
- Oats (old-fashioned, certified gluten-free)
- Raisins
- Brown sugar
- White sugar
- Butter
- Eggs
- Salt
- Baking soda
- Cinnamon (optional)
- Nutmeg (optional)
These gluten free oatmeal raisin cookies are good for anyone, not just folks who can’t have gluten. My neighbor, she makes ’em for her grandkids, and they just gobble ’em up. They don’t even know they’re gluten-free. They just know they’re good. And that’s all that matters, right?
You can keep these cookies in a tin for a few days, if they last that long. Around here, they disappear pretty quick. Especially when my grandkids come over. They can smell these cookies baking from a mile away, I swear.
So there ya have it. A simple recipe for gluten free oatmeal raisin cookies. Nothing fancy, just good old-fashioned baking. Like my mama used to make, only without the wheat. Times change, I guess. But some things stay the same. Like the taste of a good cookie.
Make sure you use good butter, not that margarine stuff. Butter makes everything taste better, that’s what I always say. And don’t be stingy with the raisins. The more the merrier, I reckon. Unless you don’t like raisins, then leave them out. These are your cookies now.
If you want them a little sweeter, add a little more sugar. If you want them less sweet, add a little less. It’s up to you. Baking is all about making it your own. That’s what I tell my daughter, anyway. She’s always trying new things in the kitchen. Sometimes they work, sometimes they don’t. But that’s okay. That’s how you learn.
This recipe for gluten free oatmeal raisin cookies is a good one to start with. It’s easy, and it’s tasty. And it’s gluten-free, so everyone can enjoy it. Even old folks like me, with our creaky bones and our funny stomachs. Yep, even us. Enjoy your cookies! I know I will, soon as I get these out of the oven.
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