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Chewy Gluten-Free Oatmeal Raisin Cookies

A stack of four golden-brown Gluten-Free Oatmeal Raisin Cookies dotted with dark raisins, resting on a small white plate.
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A reliable recipe for making soft, chewy oatmeal raisin cookies using certified gluten-free ingredients.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups certified gluten-free rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the gluten-free rolled oats and raisins by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use certified gluten-free rolled oats to avoid cross-contamination.
  • For chewier cookies, slightly underbake them; they will firm up as they cool.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.

Nutrition

Find it online: https://cookerykings.com/gluten-free-oatmeal-raisin-cookies/