Oatmeal choc chip cookies
Full of flavour, these oatmeal choc 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.
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 used quick oats, as this was the only variety of gluten-free oats I could find at the time, and didn’t find the taste or texture too much different. Overall, a very yummy cookie!
- 4½ cups gluten-free old-fashioned oats, divided
- 2 tablespoons cornstarch
- 1½ teaspoons cinnamon
- 1 teaspoon gluten-free baking powder
- 1 cup butter, softened (dairy-free if needed)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips (dairy-free if needed)
- ¾ cup raisins
- Preheat oven to 180C.
- 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.