Gluten-Free Oatmeal Cookies
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Yield: 3 dozenPrep Time:
Cook Time:
Total Time:
Ingredients:
| 4 1/2 cups | gluten-free old-fashioned oats, divided |
| 2 tablespoons | cornstarch |
| 1 1/2 teaspoons | ground cinnamon |
| 1 teaspoon | gluten-free baking powder |
| 1/2 teaspoon | fine salt |
| 2 sticks | unsalted butter, room temperature |
| 3/4 cup | granulated sugar |
| 1/2 cup | packed light-brown sugar |
| 2 | large eggs |
| 2 teaspoons | pure vanilla extract |
| 3/4 cup | chocolate chips |
| 3/4 cup | raisins |
Directions:
Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.
Source: marthastewart.com
