As an Amazon Associate, I earn from qualifying purchases. There may be affiliate links within the post.
A few weeks back I ask on Facebook for cookies suggestions because shamefully I had no chocolate chips on hand and needed some cookies! Really…I needed them. They were calling to me from the pantry.
It was the perfect day to make them because my son was home from school an anxious to help me bake. I love that he is now at the age that he loves to help out in the kitchen. The sad part is it took me a while to get this recipe up. That’s life now with a baby!
Of course, many times more of the ingredients hit the floor than the mixing bowl, but we still have fun together! That’s why they have brooms…and lots of cleaner!
This particular day thanks to all the suggestions I decided to go with Oatmeal Raisin. I had such great luck with this Gluten Free Chocolate Chip Cookie recipe that I simply adapted it for the Oatmeal Raisin cookies. Now, just as I mentioned in the chocolate chip recipe, you can easily make these regular gluten filled cookies by just using all purpose flour. For those that are making them gluten free use a gluten free all purpose flour.
All my friends and family eat these and no one can tell a difference, which is what I love about them.
Adding a sweet treat to these like chocolate chips would be nice too…of course if you have some on hand. I always have a bag in my freezer but apparently I ate it all a little too quick this time!
Now on to these delicious cookies!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 2 1/4 Cup Gluten Free All Purpose Flour or Regular All Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup Butter, Softened
- 3/4 Cup White Sugar
- 3/4 Cup Packed Brown Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 Cup Raisins
- 1 Cup Oats or Certified Gluten Free Oats
- 1 Tsp Ground Cinnamon
- Preheat oven to 375*.
- Combine all ingredients in order in a mixing bowl then mix using a stand mixer or by hand.
- Drop in tablespoonfuls on an ungreased cookie sheet about 2 inches apart.
- Bake for 10-12 minutes. Remove cookies and move to wire rack to cool.
- Note: I found that the bake time needed to be increased just a bit using the gluten free flour from the original recipe, about 2-3 minutes longer.
- Makes about 3 Dozen