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.

Robert Landolphi
Recipe by Cooking Light July 2014


Credit: Oxmoor House

Recipe Summary

16 mins
1 hr 4 mins
Serves 38 (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place raisins in a small bowl, and cover with warm water. Let stand 5 minutes. Drain.

  • 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.

  • 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.

  • 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

Nutrition Facts

62 calories; fat 2g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.1g; protein 0.9g; carbohydrates 11g; fiber 0.6g; cholesterol 9mg; iron 0.3mg; sodium 25mg; calcium 11mg.