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.

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

Lightly adapted from Quaker Oats

Ingredients:

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

Directions:

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.