Recipe: Oatmeal Raisin Cookies, Nut-Free, Gluten-Free

What a beauty!

This is the traditional Quaker Oats vanishing oatmeal cookie recipe and I simply subbed in a gluten-free flour blend one-for-one and…it worked!

Recipe notes:
This recipe is peanut-free, tree nut-free, seafood-free and wheat free; it uses butter and eggs and this GF flour blend may have soy.

I use Horizon organic sweet butter.
I use Dominos sugars.
I use Nielsen-Massey vanilla.
I use large organic eggs.
I use Betty Crocker gluten-free all purpose flour.
I chop the raisins because when I used to make this recipe in high school, I discovered that whole raisins would frequently cook and burn in the cookies. So, since then I chop them and that eliminates any burned dried fruit.


Recipe: Oatmeal Raisin Cookies, Nut-Free, Gluten-Free
Lightly adapted from Quaker Oats

1/2 cups (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 ½ cups all-purpose flour
1 teaspoon Baking Soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 handful raisins, roughly chopped

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto parchment covered cookie sheet. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Bobbie said…
Loved the oatmeal cookies! I even subbed aquafaba for the eggs and they came out great!
Bobbie said…
I made these cookies yesterday (oatmeal raisin) I am allergic to cinnamon, so I eliminated that! And I replaced the eggs with aquafaba. The cookies were so great they are all gone!

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