My oh my oh my do I ever love oatmeal cookies. The first ever gluten free batch of oatmeal cookies I ever made were spread across the pan with NO structure The second batch had to be hand flattened! LOL These cookies are just right and oh so good! Plump but not too plump. Soft but not so you can't hold them in your hand without falling apart. They have Just the right amount of chewy. If you like them crunchier no problem. Just cook them longer.
This happens to be the recipe posted (for the most part) in my son's Cub Scout book. It also happens to be the recipe (for the most part) inside the Crisco wrapper. I suppose the recipe for oatmeal cookies have not changed much over the years. I converted these recipes to accommodate my favorite gluten free flour blend and it works out great! They taste so good, nobody at Cub Scouts even suspected that they were Gluten Free!
3/4 cup Shortening
1 cup Brown Sugar
1/2 cup Granulated Sugar
1/4 cup Almond Milk (or water)
1 Tablespoon vanilla
1-1/4 cups Gluten Free Flour Blend
1/2 teaspoon Xanthan Gum
3 cups uncooked Oatmeal, pulsed a few times in the food processor (gluten free certified)
1 cup uncooked Oatmeal (not chopped)
3/4 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 cup baking Raisins (or regular soaked in 1/4 cup hot water to plump them back up)
Preheat oven to 350 degrees.
- Beat together the Butter and sugar until creamy.
- Add eggs, milk/water, vanilla and combine until creamy.
- Combine the remaining ingredients and mix until fully incorporated.
- Scoop out and drop onto ungreased cookie sheet.
- Bake for 15 minutes for larger cookies, 10 to 12 for smaller (tablespoon) sized cookies.
- Cool for 2 minutes on cookie sheet and transfer to a backing rack to continue cooling.