Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Traditional Oatmeal Raisin Cookies

Dessert, Gluten Free1 Response »

If you are in possession of the Martha Stewart Magazine with the recipe for Pecan Oat and Dark Chocolate-Chunk Cookies, be warned, the recipe just does not work.  I should have known, really, I read the ingredients and thought how could that create a cookie?  I read the first review, that asked if there were perhaps an ingredient or two missing, and I still proceeded to make them. Why?

The recipe listed: pecans processed into a flour, rolled oats, baking powder, cornstarch, salt, olive oil, maple syrup and chocolate.  My first thought was, “what is holding them together?”,  yet, I was thinking maybe it’s some magical combination that somehow works.  Martha wouldn’t publish a recipe that wasn’t fabulous, would she?

Not only did they not hold together, they also had a weird metallic taste. So, after dumping the whole mess into the garbage can, I retrieved the container of Quaker Oats from the pantry, and used the tried and true “Vanishing Oatmeal Cookie” recipe, that I had made hundreds of times in the past.  Because, it works!

I did change a few things from the original recipe though — certified gluten-free oats, not Quaker, and, replaced the regular all-purpose flour with gluten-free.  Also, I baked some on parchment paper, and the rest as the recipe suggested, on ungreased baking sheets.

Turns out that particular direction is spot on — do not bake on parchment or they will not be as crispy as they should be. Sometimes, you really should follow the recipe. 

Traditional Oatmeal Raisin Cookies

Traditional Oatmeal Raisin Cookies


  • 1/2 pound (2 sticks) of unsalted butter, room temperature
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose gluten free flour (I used cup 4 cup)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups gluten free oats uncooked (not quick cooking type)
  • 1 cup raisins or currants


  • Heat oven to 350ºf.
  • Beat butter and sugars until creamy, approx. 3-4 minutes.
  • Add eggs and vanilla, beat well.
  • Add combined flour, baking soda, cinnamon and salt, mix well.
  • Stir in oats and raisins or currants, mix again.
  • Drop by rounded tablespoons (I used small ice cream scoop) onto ungreased cookie sheet.
  • Bake 10-12 minutes or until golden brown.
  • Cool 1 minute on cookie sheet then remove to wire rack.
  • For Bar Cookies:
  • Bake 30-35 minutes in ungreased 13 x 9 inch baking pan.

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