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!

Oatmeal choc chip cookies
Yields 36
Print
Cook Time
15 min
Cook Time
15 min
183 calories
25 g
25 g
8 g
4 g
4 g
43 g
9 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
43g
Yields
36
Amount Per Serving
Calories 183
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 9mg
0%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
9%
Sugars 11g
Protein 4g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4½ cups gluten-free old-fashioned oats, divided
  2. 2 tablespoons cornstarch
  3. 1½ teaspoons cinnamon
  4. 1 teaspoon gluten-free baking powder
  5. 1 cup butter, softened (dairy-free if needed)
  6. ¾ cup granulated sugar
  7. ½ cup light brown sugar, packed
  8. 2 large eggs
  9. 2 teaspoons vanilla extract
  10. ¾ cup chocolate chips (dairy-free if needed)
  11. ¾ cup raisins
Instructions
  1. Preheat oven to 180C.
  2. In a blender or food processor, process 1½ cups oats into a fine meal.
  3. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
  4. 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.
  5. With mixer on low speed, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
  6. 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.
  7. Let cookies rest on cookie sheet for about 2 minutes, then transfer cookies to wire rack to cool completely.
  8. Store cookies in an airtight container at room temperature up to 5 days or freeze.
beta
calories
183
fat
8g
protein
4g
carbs
25g
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