I have been a celiac for a LOT of years! It has been hard to find a traditional chewy gluten free oatmeal raisin gluten free cookie recipe. Most of the recipes have had a cake texture.
I was looking through my 587 page America’s Test Kitchen cookbook and found this oatmeal cookie. There are a a few steps, but nothing difficult .. and SO worth each step! They are fabulous! Just like my mom use to make!!!
If you would like to give them a try, get a copy of the America’s Test Kitchen’s Cookbook. I think it is my favourite gluten free baking cookbook. It has a lot of information to teach you how to be a great gluten free baker … and the recipes are all great. They have a team of bakers perfecting the recipes!
Gluten Free cookies always taste best the first day you bake them. Therefore, I only bake a couple cookies or a pan of cookies at a time.
The remainder of the dough I make into ‘cookie hockey pucks’. I use my scoop to put the dough on the parchment lined baking sheet, flatten them and then throw them in the freezer to freeze into ‘cookie hockey pucks’.
Then I take the frozen ‘pucks’ and throw them in to a ziplock freezer bag and they are ready to bake. I can take out one or as many as I like at a time. I love baking a couple for the kids just before they walk into the door from school. It seems like such a lovey smell to walk into … yet it is effortless for this mom!
If you are a celiac, friendly reminder to make sure you use certified gluten free oats. I use this brand