- Calories 62
- Fat 2g
- Satfat 1.1g
- Monofat 0.5g
- Polyfat 0.1g
- Protein 0.9g
- Carbohydrate 11g
- Fiber 0.6g
- Cholesterol 9mg
- Iron 0.3mg
- Sodium 25mg
- Calcium 11mg
Oatmeal-Raisin Cookies
Photo: Oxmoor House
Soaking the raisins in warm water rehydrates them slightly, leaving you with a softer cookie that can be a nice change of pace from the typical chewy texture.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Place raisins in a small bowl, and cover with warm water. Let stand 5 minutes. Drain.
Step 3
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk.
Step 4
Place sugars and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed until blended. Add raisins and oats; beat until blended.
Step 5
Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 to 14 minutes or until edges of cookies are lightly browned. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook
