Photo: Oxmoor House
Hands-on Time
16 Mins
Total Time
1 Hour 4 Mins
Serves 38 (serving size: 1 cookie)

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

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