Recipe Notes
- This recipe uses old-fashioned rolled oats (not quick-cooking). Be sure to use oats that are labeled gluten-free.
Ingredients
- 1 ½ cups (188g) reclamation gluten-free cookie flour
- ½ teaspoon (3.1g) table salt
- ¾ teaspoon (4.3g) baking soda
- ¾ teaspoon (1.5g) ground cinnamon
- ¼ teaspoon (0.5g) ground nutmeg
- 12 tablespoons (170g) unsalted butter, at room temperature
- ¾ cup (165g) light brown sugar
- ½ cup (100g) granulated sugar
- 1 large (50g) egg
- 2 teaspoons (10g) vanilla extract
- 1 ½ cups (150g) gluten-free old fashioned rolled oats
- ¾ cup (109g) raisins
Directions
Step 1
Preheat oven to 350°F. Line half sheet pans or baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the cookie flour, salt, baking soda, cinnamon, and nutmeg until combined.
Step 3
In a separate bowl, beat the softened butter until creamy with a hand mixer on medium speed (you can also use a stand mixer fitted with the paddle attachment). Add the brown sugar and granulated sugar, and mix on medium speed until lightened in color and well combined, about 2 minutes. Add the egg and vanilla, and beat on medium speed until combined and smooth.
Step 4
Add the flour mixture, and mix on low speed until combined. Add the oats and mix on low speed until incorporated. Fold in the raisins using a rubber spatula.
Step 5
Allow the dough to rest at room temperature for about 10 minutes before scooping (this allows everything to hydrate and develop better structure). Scoop the dough into 2 tablespoon portions (or use a 1 oz / #30 cookie scoop), arranging 8 cookies on each sheet.
Step 6
Bake, one pan at a time, for 11 - 13 minutes. The edges should be set and slightly browned, but the centers may still look shiny or slightly underdone.
Let the cookies cool completely on the pan, then store in an airtight container.
