A word of Caution- This recipe contains oats.
Whether or not you continue to consume oats is a personal choice. As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization. About | Gluten Free Watchdog
***
Mr. Cucina had been asking me to make his mother’s oatmeal cookies for quite some time. Her vintage recipes are a part of her legacy and always bring back good memories. The holidays were the perfect time to make my husband one of his favorites!
Of course, I wanted to enjoy the cookies too, so I scanned the ingredient list to see where a gluten free substitute was needed. Suprise, there was really only one ingredient that I had to change!
This post contains affiliate links.
The original recipe called for 1 cup of Gold Medal Flour, and I substituted 120g. of Better Batter Original Blend. That’s it!
Of course, oats are tricky on the gluten free diet. ALWAYS choose gluten free oats and for additional peace of mind look for purity protocol oats.
About 6 dozen cookies.
Ingredients:
- 120g. gluten free all-purpose flour (I used Better Batter Original)
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. cloves
- 1 cup raisins (I used Sunmaid)
- 1 cup chopped walnuts
- 3 cups quick-cooking gluten free oats (I used Bobs Red Mill)
- 3/4 cup shortening (Crisco is gluten free)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
Preparation:
Preheat the oven to 350º. Combine the dry ingredients, flour through oats in a large bowl and mix well.
In the bowl of a stand mixer, add the shortening, sugars, egg and vanilla. Beat on low speed with the paddle attachment until well combined.
Add the dry ingredients and beat on low speed, just until combined. Gather the mixture together and rest 15 minutes.
Scoop the dough by rounded teaspoons and place at least one inch apart on a prepared baking sheet. I used a silicone mat to prevent sticking.
Bake 17-20 minutes on the middle shelf. Cookies are done when almost no imprint remains when touched with your finger. Immediately remove from the baking sheet.
As the cookies were baking, Mr. Cucina said, “now you know what my mother’s kitchen smelled like”. That alone was worth the effort. ????
Apologies if these cookies don’t make it to anyone’s house. We were eating them right out of the oven!
For those with more restraint, cookies can be stored in an airtight container for several days or frozen, great to make ahead for your Christmas cookie trays!
Notes ♪♫ For best results, be sure to use quick cooking oats in this recipe (not thick cut or old fashioned). I always keep a bag on hand for baking!
I love oatmeal raisin cookies – especially warm! Thanks for sharing at the What’s for DInner party! Hope you have a fabulous week!
As you know, Leslie, I love vintage recipes! I really like that you adapted your mother in law’s cookie recipe – I bet your husband was really pleased! Your cookies look and sound delicious, and I’m happy to have a gf version of this classic cookie to make for my friends who need to eat gluten free. I’ll be featuring this post at the January edition of the Hearth and Soul Link Party which goes live on 1 January. Thank you for all your support and I wish you and yours a very Healthy, Happy New Year!
April, I know you love vintage recipes as much as I do and yes, my husband was pleased! Thank you for the feature, I look forward to the January party! Happy New Year!