Oatmeal Raisin Cookies
These Oatmeal Cookies are His ‘n Her Oatmeal Cookies. Oatmeal Raisin Cookies for Him. Oatmeal Chocolate Chip Cookies for Her. You can thank Mr. GFE for the Oatmeal Raisin Cookies and you can thank me for the Oatmeal Chocolate Chip version. And you can thank Ricki of Diet, Dessert and Dogs for the His ‘n Her approach. I totally swiped that concept from her His ‘n Her Grain-Free Pizza recipe. (Don’t those pizzas look great?)
Truthfully, I’ve always made two versions of Oatmeal Cookies for us. Well, sometimes I’ve actually made three versions. I simply reserve some of the cookie dough to leave plain or add chocolate chips to versus raisins. I’ve never thought of it as a “his ‘n her” kind of thing before, but after Ricki’s post, I will from this point on!
When I was buying Craisins recently to make Kathi’s Great Salad for our support group meeting, I saw the raisins on the next shelf and decided to pick up some to make Mr. GFE his favorite cookies. I left the box on the kitchen counter to remind me to make them.
Yes, I need a reminder because, again, Oatmeal Raisin Cookies are not my favorite. Mr. GFE on the other hand just about does back flips for Oatmeal Raisin Cookies. And admittedly—and sadly—it’s been a very long time since I have made any for him. That was evidenced by his reaction when seeing the raisins on the counter. His face lit up and he spoke excitedly.
Mr. GFE: “Raisins!!? What are the raisins for?” (He was excited, but skeptical. After all, I could have been planning on using them in a savory recipe or making something for someone else.)
Me: “I’m going to make some Oatmeal Raisin Cookies for you.”
Mr. GFE: “Really? When.”
Me: “Soon.”
Mr. GFE: “I can’t wait.”
Over a week passed, but I finally made the Oatmeal Raisin Cookies—and only that version—for Easter. My mom hosted our Easter dinner this year and she told me to bring cookies only, as there would just be a small group of us. I made my Almond Coffee Chocolate Chip Cookies (subbing coconut sugar for the sugar and roasted cocoa nibs for the chocolate chips—nice!) as well. Both kinds of cookies were appreciated!
After our meal and lots of “visiting” with each other, we all started packing up leftovers before we headed home. We always share holiday meal leftovers with each other. Our niece’s boyfriend had raved over the Oatmeal Raisin Cookies so I packaged the remaining eight cookies for him to take home.
Oh, boy, that was a mistake. Mr. GFE was not happy. There was some grumbling followed by unpleasant silences on the ride home.
A few days later, I made another batch, this one His ‘n Her style, with about a fourth of the cookies as Oatmeal Chocolate Chip Cookies, so there were plenty of the Oatmeal Raisin variety for Mr. GFE. He was happy, but before he grabbed one to retreat to watch some television, he still had to get in his two cents on my earlier infraction.
Mr. GFE: “I don’t believe you should be giving these things away like you do.”
Me (chuckling): “You are acting like I gave away your dog!”
Mr. GFE (mumbling … mouth partially full as he walked away): “Well, it’s almost as bad.”
A few minutes later …
Me: “How are the cookies?”
Mr. GFE: Good!
After this third cookie, he offered more of a review.
Mr. GFE: “They’re delicious when they’re warm and the raisins are just (pausing to search for the right word) … succulent!”
Ah sweet success and a happy Mr. GFE! Here’s the recipe below. Longtime gfe readers will recognize this recipe as a very slight adaption of my very popular Flourless Oatmeal Cookies recipe. Remember I’m all about making things easy, so I’m one who rarely believes in reinventing the wheel.
To make these cookies, I simply used certified gluten-free oat flour versus gluten-free oats. (I use this brand, but feel free to make our own oat flour by running your gluten-free oats through the food processor or dry container of your Vitamix until it reaches flour consistency.) The resulting cookie is obviously far less chewy, but still very pleasing. Enjoy!
Oatmeal Raisin Cookies (or Oatmeal Chocolate Chip Cookies)
Ingredients
- 1/3 cup unsalted butter (dairy free will work)
- 1 1/2 cups certified gluten-free oat flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, firmly packed
- 1/8 tsp sea salt
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup raisins; chocolate chips (I use these or these); finely chopped nuts; or, combination of all these ingredients that equals no more than 1/2 cup total (optional)
Instructions
- Melt the butter and set aside to cool slightly. Place oat flour in a medium-sized bowl. Stir in both sugars and the salt.
- In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips, raisins, and/or nuts. Stir until mixed well.
- Chill the dough about 30 minutes.
- Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
- Chilled dough may still be somewhat soft. Form the dough into 1-inch balls and place on the baking sheet about 2 inches apart. Flatten each ball slightly with fingers.
- Bake for about 10 minutes or so until cookies look mostly done.
- Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula.
Makes 1 1/2 dozen cookies, about 2 inches in diameter.
Notes
I use this brand of oat flour, but feel free to make our own oat flour by running your gluten-free oats through the food processor or dry container of your Vitamix until it reaches flour consistency. I have not made these cookies using coconut sugar versus white sugar and brown sugar yet, but it should work fine. If you want a flatter, larger cookie, chill your dough a few minutes less. Store cookies in a sealed container to prevent cookies from drying out.
This post is linked to Allergy-Free Wednesdays, Gluten-Free Wednesdays, and Allergy-Friendly Friday.
Full disclosure: This post contains one or more affiliate links and I will receive a small “finder’s fee” if you purchase via the link. (Note that the finder’s fee is paid by the seller.) It helps support this blog when you purchase via affiliate links—thank you!
Cheryl Harris says
April 10, 2013 at 12:11 pmThat makes total sense. My Mr. Dude is very possessive of his treats, too, and we’ve had to have several “preschool” conversations about the value of sharing with others. 😉
Shirley says
April 10, 2013 at 11:51 pmCheryl–Haha on the “preschool” conversations! Mr. GFE is actually very well known for being extremely generous, but it seems he does get a bit “testy” when I give away his most favorite cookies. 😉
Shirley
Alyssa says
April 10, 2013 at 1:04 pmLooks yummy! I haven’t had cookies in a very long time, but some of my favorite are oatmeal white chocolate cranberry cookies!
Shirley says
April 10, 2013 at 11:54 pmThanks, Alyssa! Those cookies sounds great. 🙂 This recipe is much “plainer,” but still very satisfying. 😉
Shirley
Melissa @ glutenfreeforgood says
April 10, 2013 at 1:11 pmI’m definitely on the “Her” side with the desire to add chocolate chips. This looks like an easy way to make either version (or both at once). Not too many ingredients and I happen to have everything on your list, including several pounds of GF oat flour. =) Hmmm? This might be a good thing to make for a quick weekend trip we’re taking Friday. Thanks for the idea — and the recipe!
Melissa
Shirley says
April 10, 2013 at 11:56 pmHey Melissa–I wonder if this is a male/female thing. Hmmm. I know you are an oat flour fan and have another terrific certified gluten-free brand on hand. 🙂 These cookies would make good gluten-free trip “fare.” 😉
Shirley
Linda says
April 10, 2013 at 1:29 pmGrowing up I always hated it when my mom put raisins in cookies or cakes. It ruined it for me. I like them better now, but I still prefer chocolate chips to raisins, so I’d go for your version. Enjoyed the story!
Shirley says
April 11, 2013 at 12:00 amLinda–Thanks, and exactly on raisins ruining it for us!! And did you ever bite into a cookie not knowing that it contained raisins and then encounter the raisin while chewing? The worst! I will eat raisins in some “small” ways now, but don’t usually willingly choose them. Oatmeal chocolate chip or plain oatmeal cookies rule in my book. 🙂
Shirley
Ricki says
April 10, 2013 at 5:45 pmI love the His N Hers, Shirley! 😀 And that’s hilarious about Mr. GFE and the cookies. They do look. . . succulent!! 😉
Shirley says
April 11, 2013 at 12:03 amRicki–I wonder how many recipes there are that have His ‘N Hers versions. It most definitely applies in this case and your case! You wouldn’t think that succulent would apply to raisins, but I knew what he meant. Fresh, soft, and moist … not dried up as some raisins can be. 😉
Shirley
Beth @ Tasty Yummies says
April 10, 2013 at 9:43 pmThis is SOO adorable. I love it. Mark and I have our things like that too. I seriously love oatmeal cookies both ways and it definitely depends on my mood. I love the versatility. xo
Shirley says
April 11, 2013 at 12:05 amThank you, Beth! Glad to hear we are not alone. 😉 It is nice when a recipe can easily take on whatever mood or preference is at play. 🙂
Shirley
InTolerant Chef says
April 10, 2013 at 10:28 pmMy husband likes to have his very special cookies too, when I make them he hides them from the kids 🙂
Shirley says
April 11, 2013 at 12:06 amInTolerant Chef–Well, we all know that an adult has to hide from the kids any food items that s/he wants to last. 😉
Shirley
Ina Gawne says
April 15, 2013 at 8:18 amShirley – these cookies sound and look fabulous! I still miss oats, after all these years. So wish I could have gf oats…but sadly the protein in oats mimics that of gluten for me. Oatmeal raisin cookies used to be my favorite!
Shirley says
April 16, 2013 at 5:29 pmIna–I understand. While quinoa flakes often work in place of oats, I’m not sure if quinoa flour would work well in this recipe since it uses oat flour. Interestingly, I do have a bit of a problem with certified gf oats from time to time, but certified gf oat flour works better for me. Still … I don’t over do. ;-0
Shirley
Kim - Cook It Allergy Free says
April 15, 2013 at 12:43 pmOkay…I had to laugh because my first thought when I saw your post title was, what on earth are you doing posting about raisins. You don’t even LIKE them… then I read it and thought how perfect this was. I love this idea. I will have to do it for my little guy who is the opposite and does not like choco chips but loooves raisins. And I love hubby’s description of the raisins as being “succulent”. LOL
XO
Shirley says
April 16, 2013 at 5:35 pmHehe, Kim! I wonder if I’ll ever have a raisin “conversion.” 😉 There’s actually another cookie recipe that Mr. GFE loves that I want to share here one day, too. It needs some perfecting though and I’m not up to it right now. I hope this recipe will give everyone in your family their favorites. 🙂
Oh, and I don’t think that many describe raisins as succulent, but I’m glad the ones in this cookie met Mr. GFE’s requirement for the word and made him happy. ;-0
xo,
Shirley
Susan says
April 15, 2013 at 7:50 pmI can’t wait to try these Shirley. Nice to hear that Mr. GFE is happy with his cookies and loved your story!
Shirley says
April 16, 2013 at 5:36 pmThanks, Susan! Yes, making Mr. GFE happy from time to time is a good thing, and I’m lucky that it’s as easy as making these cookies. 😉 I hope you enjoy them, too! 🙂
Shirley
Kelly // The Pretty Bee says
April 17, 2013 at 9:46 amYay! I love to use oat flour in my baking…it keeps everything nice and soft. I will have to try these!
Shirley says
April 19, 2013 at 11:32 pmHi Kelly–Welcome! So happy to be introduced to your blog, The Pretty Bee. 🙂 I have to agree with you on the advantages of oat flour. It works wonderfully well in this recipe!
Shirley