When you’re ready to bake, preheat the oven to 350 degrees F. If you skip this step, your cookies will spread much more and won’t have quite as soft & chewy a texture.) (This allows the flour and oats to absorb some of the liquid from the dough, which will keep the cookies from spreading too much. Cover the cookie dough and chill in the refrigerator for 2 hours, up to 1 day. Add the chocolate chips and raisins to the dough and stir mix in until they’re well distributed and no dry spots remain in the dough. Mix in 1/2 of the dry ingredients, then add the second half, stopping the mixer when a few powdery/dry spots remain. Add Dry Ingredients A Little At A Time.Add the eggs one at a time, mixing to fully incorporate before adding the next egg, and then the vanilla extract. In the bowl of a stand mixer (or a large bowl), cream the butter with brown sugar and sugar with the paddle attachment for 2-3 minutes, or until smooth and fluffy. Add the oats to a medium bowl, along with gluten-free flour, cornstarch, baking soda, baking powder, cinnamon, and salt. You don’t want to pulverize them into flour–just break them up a bit. Pulse just a few times to break up the oats. Start by adding the oats to a food processor (or blender in a pinch). How To Make Oatmeal Raisin Cookies, Step By Step: (If they are, check out the FAQ below for a softening tip!) Ideally, your raisins shouldn’t be rock hard. If you prefer your cookies with all raisins, just swap out the chocolate chips for more raisins! Do you like chocolate chips with your raisins? I do! I use a 50/50 mix of semisweet chocolate chips and raisins. Plenty of vanilla extract infuses these cookies with delicious flavor. Room temperature eggs blend in better & preserve the creamed butter and sugar mixture, so be sure to pull them out in advance when you set out the butter! I’m using light brown sugar, but if you like a stronger molasses flavor, you can use dark brown sugar instead! These two add just the right blend of softness, sweetness, and chewiness. If it’s shiny or greasy looking, that’s too soft! The butter should still be cool to the touch, but your finger should make an indent when you press into the butter. These two add classic oatmeal cookie flavor. We use it for all our cookies, cakes, and bars! Our very favorite is this one from King Arthur Flour. We’re keeping things simple with a 1:1 gluten-free flour blend. Gluten-Free Measure-For-Measure Flour.We like One Degree, Trader Joe’s, and Bob’s Red Mill brands! Make sure to buy certified gluten-free rolled oats for these cookies to avoid any cross contamination. Here’s What You Need To Make These Cookies: RECIPE: Chewy Gluten-Free Oatmeal Raisin Cookies.More Gluten-Free Oatmeal Cookie Recipes To Try.FAQ + Tips For The Best Oatmeal Raisin Cookies.Ingredients For Gluten-Free Oatmeal Raisin Cookies.Our Easy Gluten-Free Oatmeal Raisin Cookie Recipe, At A Glance:
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