Soft Oatmeal Cookies – Gluten-Free
This batch is softer and chewier than usual since I used corn oil instead of margarine — Al says he likes them better that way.
My friend Mary says she likes to keep some oatmeal cookie dough on hand, so that they don’t eat all 5 dozen in 3 days. I like her idea — quite often I’ll do that, too, since the only snack better than an oatmeal cookie is…a WARM oatmeal cookie!
My earliest baking memories are of my Oma’s oatmeal cookie recipe. (Isn’t your grandmother’s cookie a great way to start baking?) When I went on a celiac diet, I couldn’t eat those anymore, but the oat flour makes a passable substitute. Then Al asked me to make them softer, so I decreased the flour a little and switched from margarine to corn oil. These are still pretty good. Some in his lunch will keep him away from the vending machine…so it’s worth making two batches, G.F. for me and regular for him. I don’t do that very often! There is just no substitute for these that we have found on the market.
Soft Oatmeal Cookies
1 cup Corn Oil
1 cup Sugar
1 cup Brown Sugar
3 Large Eggs
2 teaspoons Baking Powder
1 Teaspoon Cinnamon
2 Cups Oat Flour (or regular all-purpose flour for Al)
3 cups Rolled Oats
1 cup Golden Raisins, soaked in hot water and drained
1 cup Pecans, broken
Preheat oven to 350 degrees. Put raisins in measuring pitcher or bowl, cover with water and heat in microwave for a couple of minutes (do not boil); after letting them sit for a couple of minutes, drain. Mix oil and sugars in large mixing bowl and beat well. Beat in eggs. Add dry ingredients, then stir in raisins and pecans. Bake on well-greased cookie sheet until lightly browned (12-15 mintues).