Hot Cookie Summer is back and it is starting off OAT-licious!
When I knew we were coming back with the Hot Cookie Summer segment this year, I wanted to make it special. Last year, Joe and I decided what cookies we wanted to make based on what we were craving. For this year, we had YOU vote for what you wanted to see. The top requested cookie recipe was Gluten-Free Oatmeal Raisin Cookies!
This classic treat is considered a staple in cookie jars. But did you know that this simple recipe can be a canvas for endless flavor variations? Let's dive into the base recipe and then explore some exciting twists.
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Wanting to keep it as close to the classic recipe as possible, I started with just oats and raisins. Since some of you, including Joe, requested "frosted" oatmeal raisin cookies, I experimented with a glaze and drizzled over the cooled cookies for a sweet and shiny finish.
After the first batch, I realized the endless variations an oatmeal raisin cookie can get. For starters, you can swap out the raisins for your favorite chocolate chips. For a tart twist, replace the raisins with dried cranberries. The sweet and tangy combination is a perfect match for the warm spices in the cookie.
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Whether you're a classic oatmeal raisin fan or looking to try something new, these variations will satisfy any cookie craving.
Gluten-Free Oatmeal Raisin Cookies
Ingredients
½ cup palm shortening or unsalted butter, softened to room temperature
¼ cup maple syrup
½ cup sugar
¾ cup light brown sugar
2 eggs
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon corn-free baking powder
3 cups old-fashioned gluten-free rolled oats
1 cup raisin
For The Glaze:
1 cup corn-free powdered sugar
2 tablespoons dairy-free milk
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Directions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a stand mixer with a paddle attachment, combine the shortening, maple syrup, and sugars. Add in the eggs, one at a time, and beat until incorporated.
Next add the flour, salt, baking soda, and baking powder, and beat until the batter thickens. Last, mix in the oats and raisins and beat until just incorporated.
Using a small cookie scoop, place the batter onto the prepared baking sheets, keeping an inch distance between the cookies.
Bake for 10 to 15 minutes or until golden around the edges but still soft in the center. Remove the tray of cookies from the oven and let the cookies sit on the baking sheet for about 5 minutes. It is important to not skip this step so the cookies can be set on the tray before transferring onto the wire cooling rack to complete cooling.
While the cookies are cooking, you can prepare the glaze. In a mixing bowl, whisk the powdered sugar and milk until the mixture is smooth and glossy. If needed, add a touch more milk. To drizzle the cookies, dip a whisk into the batter and then shake the whisk over the cookies on the rack to drizzle.
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