Full of flavour, these oatmeal chocolate chip cookies also include juicy raisins and lots of chewy oat-y goodness!
I love oatmeal raisin cookies, but as you may have read in other recipes, it’s difficult to find gluten-free oats in Chile. I save up all my oatmeal recipes for when I have been travelling either to the US or Australia and have found some gluten-free oats, and make lots … and lots of these recipes. Like monster cookies. And granola.
This oatmeal chocolate chip cookie recipe is quite simple and makes quite a large batch of cookies. If you use more brown sugar than it calls for (as I accidentally did the last time I made them), they come out even softer and chewier. I have used quick oats and normal rolled oats, and haven’t found the taste or texture too much different. Overall, these are very yummy oatmeal chocolate chip cookies, with a hint of chocolate and the juicy raisins. Mmm … delicious!
Oatmeal choc chip cookies
(Gluten-free, dairy-free)
Ingredients
- 4½ cups gluten-free old-fashioned oats divided
- 2 tablespoons cornstarch or tapioca starch
- 1½ teaspoons cinnamon
- 1 teaspoon gluten-free baking powder
- 1 cup dairy-free butter softened
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup dairy-free chocolate chips
- ¾ cup raisins
Instructions
-
Preheat oven to 180C/350F.
-
In a blender or food processor, process 1½ cups oats into a fine meal.
-
Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
-
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla.
-
With mixer on low speed, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
-
Spray a baking sheet with non-stick cooking spray. Drop dough in 2 tablespoon mounds, 2 inches apart. Bake until cookies are golden brown at edges, approximately 15 minutes.
-
Let cookies rest on cookie sheet for about 2 minutes, then transfer cookies to wire rack to cool completely.
-
Store cookies in an airtight container at room temperature up to 5 days or freeze.
