Oatmeal Raisin Cookies


These crunchy cookies are sure to please. You can make these intense by using real butter or more healthy using Earth Balance margarine.

The oat is a controversial grain in the celiac disease community. Along with the controversy, there has been a good measure of politics – Finnish studies support its safety; Swedish studies do the opposite, and the Canadians have endorsed “Pure” oats. At last viewing, the European Codex (codex alimentarius) specifically identified oats for exclusion from gluten-free diets. However, a number of people with celiac disease report that they can tolerate oats that are pure and not contaminated with wheat, barley or rye. 

As of their 2009 update to "The Ultimate Guide to Gluten-free Living" the Celiac Disease Center at Columbia University recommends gluten-free oats as being safe for those on a gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill, Trader Joes, etc. But there is undoubtedly an open question: Will oat grain be safe for "me"? Experts say that gluten-free oats are tolerated by most celiacs. Why is gluten-free in bold letters? Most commercial oat products in the US are contaminated by other grains, including wheat, rye and barley which are unsafe for persons on a gluten-free diet. However, gluten-free oats are pure and tested for purity. You can find out more by clicking here.

With this long introduction over, here are two recipes for oatmeal cookies

For dry measured ingredients, spoon contents into measuring cups. Don’t scoop. You get too much product according to Carol Fenster.

Conventional Oatmeal Cookies
Amount Measure Ingredient
1 Cup Gluten-free flour
1/2 Cup White sugar
1/2 Cup Brown sugar – not packed
1-1/2 to 1-3/4 Cups Gluten-Free oatmeal flakes
1/4 teaspoon Salt
3/4 teaspoon Baking soda
1/4 teaspoon Each of Xanthan and Guar gum or 1/2 teaspoon of either one if you don’t have both in stock
1/2 Cup Melted butter or margarine. Some people advocate olive oil, but this really changes the texture.
1/8 – 1/4 teaspoon Cloves
1/2 teaspoon Saigon cinnamon (optional - strong cinnamon) Costco and Penzies has this.
1 – 2 teaspoons Cinnamon
1/2 teaspoon Allspice
1 large Egg
2 Tablespoons Milk or your favorite liquid
1/2 Cup Each of raisins and chopped walnuts (optional)

Mix dry ingredients except for oatmeal flakes, raisins and walnuts. Now add melted shorting and egg. Blend to a smooth paste. Add oatmeal, raisins and walnuts. Mix only to incorporate. Drop by the teaspoon onto a baking pan lined with parchment paper. Bake for 12 – 15 minutes in a 375° F oven. Check the bottoms for proper browning before removing from the oven. You can also create a softer cookie by baking at 350° F and/or adjusting the time. Let the cookies cool for a few minutes and then remove cookies from the pan with a spatula, and cool cookies on a cooling rack.

Mostly Oat Oatmeal Cookies (Similar to Country Choice Oatmeal Raisin Cookies which are not gluten free)
Amount Measure Ingredient
3/4 Cup Gluten free oat flour or place about 1 cup oatmeal flakes placed in a blender or food processor and converted to a flour.
1/2 Cup Buckwheat flour
1/2 Cup White sugar
1/2 Cup Brown sugar – not packed
1-1/2 Cups Gluten-Free oatmeal flakes
1/4 teaspoon Salt
3/4 teaspoon Baking powder
1/4 teaspoon Each of Xanthan and Guar gum or 1/2 teaspoon of either one if you don’t have both in stock
1/2 Cup Melted margarine
1/8 – 1/4 teaspoon Cloves
1/2 teaspoon Saigon cinnamon (optional - strong cinnamon)
1 – 2 teaspoons Cinnamon
1/2 teaspoon Allspice
1 large Egg
2 Tablespoons Maple syrup (optional – improves texture) but you can use your favorite liquid
1/2 Cup Each of raisins and chopped walnuts (optional)

Preparation

Mix dry ingredients except for oatmeal flakes, raisins and walnuts. Now add melted shorting and egg. Blend to a smooth paste. Add oatmeal, raisins and walnuts. Mix only to incorporate. Drop by the teaspoon onto a baking pan lined with parchment paper. Bake for 10 – 15 minutes in a 375° F degree oven. You can also create a softer cookie by baking at 350° F and/or adjusting the time. Remove from the pan and cool on a cooling rack.