Maple Oatmeal Raisin Cookies

Name: Maple Oatmeal Raisin Cookies
Yield: Makes 36 cookies
Ingredients: ¾ cup (60 g) gluten-free quickcooking oats; 2 tablespoons whole milk; ½ cup (45 g) gluten-free rolled oats; ¼ cup (60 ml) pure maple syrup; 1¼ teaspoons baking powder; ¾ cup (165 g) packed light brown sugar; ½ cup (100 g) granulated sugar; 7 tablespoons (98 g) unsalted butter, cold and diced; 1 tablespoon pure vanilla extract; 1½ cups (340 g) seedless black raisins, soaked overnight in brandy or cognac, if desired; 1 teaspoon baking soda; ¾ teaspoon kosher salt; 2 egg yolks; 1 large egg; ¾ teaspoon ground cinnamon

Preparation info

Makes
36
cookies

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

To add a cognac-y sophistication to the granola-like flavor of cookies, I soak the raisins in a glass of brandy. While you’re at it, spike that next batch of vanilla ice cream with a little rum and slather a heaping cup of it between two of these cookies for a very adult ice cream sandwich.

Ingredients

1¼ cups (135 g) Cookie Jar Blend
¾ cup (60

Gluten-free
Cookies
Vegetarian

Method

In the bowl of a stand mixer fitted with the paddle attachment, combine the Cookie Jar Blend, oats, sugars, baking powder, baking soda, salt, and cinnamon and beat them briefly to combine. With the mixer still running, add the butter and beat it on the lowest speed until the mixture resembles damp cornmeal, about 5 minutes. Add the egg, egg yolks, milk, maple