Today my son helped me make cookies. They are so easy and so good! JJ is 5 years old, and is so proud of himself for helping today. Actually, let me re-phrase that; I helped my son make cookies! Mostly, I reminded him that after the spoon went in his mouth he couldn’t put it back in the bowl!
This recipe came from Shoshannah May, and was her adaptation to gluten-free. She calls it “Vanishing Oatmeal Raisin Cookies” with good reason! I have made a number of adaptations in things to replace the raisins, but the basic recipe stays the same. It’s the best ever!
Vanishing Oatmeal Raisin Cookies
Adapted to Gluten-free by Shoshannah May
1 cup butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1 1/2 cups rice flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups raw oats
1 cup raisins (or any of the variations you want equal to 1 cup)
- Heat oven to 350°F & line baking sheets with parchment paper.
- Beat butter and sugars until creamy, then add eggs and vanilla and beat well.
- Combine flour, baking soda, cinnamon, and salt in a separate bowl. Add to sugar mixture and mix well.
- Stir in oats and raisins; mix well.
- Drop by rounded spoonfuls onto an ungreased or lined baking sheet. Bake 10-12 minutes or until golden brown.
- Allow to cool on baking sheet for 1 minute, then remove to a wire rack to finish cooling. Store in an airtight container.
Yield: about 4 dozen cookies
- craisins and chocolate chips
- chocolate and butterscotch chips with an additional 1/2 cup chopped nuts
- peanut butter chips
- candies of any sort
- chopped apricots
- chopped dates
I would have taken a picture of the cookies after being baked, but they keep ending up in my stomach!