Toasted Oatmeal Raisin Cookies – Gluten Free
I remember making my first batch of cookies, when I was about 11 years old.
With one of my older sisters Jacqueline, she was 12.
She was so much older and mature than I was, or so I thought at the time.
We made Oatmeal Raisin Cookies.
We felt very grown up, rummaging around in the kitchen.
I don’t remember any parental supervision, at all.
Is that legal?
Or any of my other 5 siblings being there.
Well, it was a different era then.
And thankfully we had a electric range.
Less risk of setting the tea towels on fire.
The recipe was from the underside of the lid from the Quaker Oats canister.
They were then, and still are now, my favorite Oatmeal Cookies.
Perfect, every time.
So why did I go surfing for a newer version?
Why not stick with that old reliable one?
On the Food Network site I found a recipe by Alton Brown.
They were called “Gluten Free Oatiest Oatmeal Cookies Ever”.
Oatiest? Must be super, right?
Alton suggested that you toast the oats first.
A new technique for an old stand by, that might be interesting.
They should have been called “Do not make these cookies ever”.
Once in the oven, it was as if the unbaked cookies banded together to become one, all over that sheet pan.
One flat, thin, greasy cookie mess.
A super waste of time and oats.
Oats that I cannot just pick up at the local market Alton.
I have to make the 1 hour round trip to the fancy expensive market, for those gluten free oats.
Happily, I had enough for a second batch.
My own recipe.
Including the addition of toasting the oats first.
They were perfect.
So Alton, I will cut you some slack for that little tidbit.
Next time however, I will probably revive the recipe from that old reliable quaker guy.
Ingredients
- 2 1/2 cups old fashioned rolled oats (gluten free)
- 1 cup almond flour or meal
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup rasins
- 12 Tbs butter, room temperature (1 1/2 sticks)
- 1/4 brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla
Instructions
Preheat oven to 375 degrees.
Lay oats in even thin layer on sheet pan, bake approx. 15 mins or until lightly toasted.
Remove and cool slightly.
Measure 3/4 cups of toasted oats and grind in food processor until a coarse flour is established.
Add to large mixing bowl, along with remaining toasted oats, almond flour, cinnamon, baking soda and salt. Mix well. Add raisins.
Using stand mixer or hand held on medium speed,blend sugars and butter until light and fluffy, approx 3-4 mins.
On low speed add egg then vanilla until combined.
Working in thirds add flour mixture to creamed sugars until just mixed.
Using two teaspoons drop onto sheet pan lined with parchment paper.
Bake 10-12 mins or until nicely browned and crispy.
Yields 3 dozen dropped by the teaspoon.
https://pamelasglutenfreerecipes.com/vegetarian/toasted-oatmeal-rasin-cookies-gluten-free/
Jim 