I am so glad to finally be bringing this recipe to you. If you follow me on my other social media outlets like Instagram, you may have seen some photos of past cookie batches. I’ve been working really hard to make a gluten free oatmeal raisin cookies that tastes just like the cookies that my mother used to make as a child. You already know if you have ever tried with gluten free flour, that recipes can turn out to be “sandy” and very crumbly which doesn’t remind you very much the cookies you had as a child. This especially pertains to cookies made with rice flour as a main ingredient. I’m glad to see companies, really starting to focus on developing flour that closely mimics the various gluten full, wheat based flours, bread flour, cake flour, etc. What took you so long?
I’m so happy that there are folks out their working on better products provide us with all of the taste and sensation that our gluten-full neighbors get to enjoy everyday. One of these new manufacturers/inventors is the pastry chef Orly Gottesman and her product is called Blends by Orly. She produces a number of different flour blends based on their intended purpose. For instance I told her I was working hard on an oatmeal raisin cookie recipe for you and I was super excited when Orly reached out to me and wanted to share her flour with me. She suggested that I use her “London Blend” to get the best results when baking cookies. You can check out her other blends on her website at: http://blendsbyorly.com/
Please check out this week’s Gluten Free Avenger Episode 14 where I used Blends by Orly to make oatmeal raisin cookies derived from my mother’s original recipe. You can click below to start viewing or use this link (https://youtu.be/p5ohWfTaNlA). Please scroll below to see the full recipe.
- ¾ c unsalted butter, softened
- 1 c packed brown sugar
- ½ c granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2 eggs
- 1tsp vanilla
- 1¾ GF cookie flour
- 2 c GF old fashion rolled oats
- 1 c raisins
- Preheat oven to 375
- In a large mixing bowl, beat butter on medium-high for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, salt and cinnamon. Beat with mixer until combined. Beat in eggs and vanilla until combined. Beat in half the flour until combined, then add the remaining flour. Stir in oats and raisins.
- Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet. Bake for 16 mins or until edges are golden brown, but not burned. Cook for only 14 minutes if you would like them to be chewier. Cool on cookie sheet for 1-2 minutes before transferring to wire cooling rack.
One of my pet peeves about gluten free cookies is that they tend to puff up instead of flatten out when baked. I counter that by shaping the cookies into flattened shapes with my hands, as in the photo below. It makes the final cookie resemble a gluten-full cookie.
My mother was a big fan of oatmeal cookies; it may have been her most favorite cookie ever. She used to make them all the time and I can still remember her making up a couple batches and bringing them for me to share at high school football games back in Texas. I’ve been trying forever to duplicate her recipe. I would use a GF flour designed specifically for cookies to get the best results. I think you will be most happy with the results, I know I was!
Please take a second and give me your comments down below and let me know what you think.