These soft and chewy oatmeal raisin cookies are like a warm, cozy hug! Easy to make in 30 minutes with everyday ingredients, you don’t have to chill the cookie dough! Includes directions for gluten free oatmeal raisin cookies and how to freeze the cookie dough for later.
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Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
2cupsall purpose flour
2cupsquick cooking oats
1 ½tspbaking powder
1 ½tspbaking soda
2sticksunsalted butter, room temperature1 cup
In a separate mixing bowl, combine the all purpose flour, quick cooking oats, 3/4 cup raisins, baking powder, baking soda, cinnamon and salt.
In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 3/4 cup raisins and press lots of raisins on the outside of the balls.
Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 13-17 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.
For the cookies in the photos, the dough balls were about 3 heaping tbsp, so that’s a large cookie! I baked those for 14-16 minutes. If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. Be sure to use certified gluten free oats too.