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Recipe Hack of the Week //

Oatmeal Raisin Cookies  

every week, we take a recipe we find online, and show you how we convert it to gluten-free


I originally found this recipe on, but after the author herself readily admits, this is actually the recipe from the lid of the Quaker Oats barrel. Curious what tweaks she made, I noticed that she swapped 1 teaspoon of cinnamon for 1/4 teaspoon of nutmeg, so I converted that back to the original. Because I am total vanilla extract hound, I bumped up the amount from 1 teaspoon to 1 1/2 teaspoons, but other than that, the recipe ingredients are exactly the same, just without all the pesticides and gluten.

In terms of technique, the only adjustment you need to make is to refrigerate the dough overnight before baking the dough off. This allows the sugar to absorb all the water and for gluten-free flours to activate.

Want me to hack a recipe for you? Please submit your request! Please include either a link or a copy of the recipe you would like to transform into gluten-free form. But as you can see, it's as easy as 1, 2, 3.

1 1/2 cups (180g.) Cookie Jar Blend

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon kosher salt

14 tablespoons (1/2 cup + 6 tablespoons) unsalted butter, diced

¾ cups packed light brown sugar

½ cup granulated sugar

2 large eggs

1 ½ teaspoons pure vanilla extract

3 cups old fashioned rolled oats

1 cup raisins

  1. In a cereal bowl, whisk together the Cookie Jar Blend, baking soda, cinnamon and salt.  Set aside.
  2. In the bowl of your stand mixer with the paddle attachment, cream together the butter, the light brown sugar, and the granulated sugar, until very smooth and no butter clumps remain.  Scrape down the sides of the bowl to make sure nothing has stuck to the bottom of the bowl, then mix for a few seconds more. 
  3. Add the eggs and vanilla; mix on high until the mixture is light, smooth, and sticking to the sides of the bowl.  Scrape down the sides of the bowl, forcing the mixture to the bottom center.
  4. Add the flour mixture; mix on low until combined.
  5. Lastly, add the gluten-free oats and raisins.  Mix until combined well, about 30 seconds.
  6. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate overnight.  
  7. The next day, preheat oven to 350⁰.  Line two cookie sheets with parchment paper and set aside.
  8. I like to weigh out the dough to get more bang for my buck, and for a large cookie, I like to go 65g. a piece. For a reasonable sized cookie, I like to go 50g.
  9. After you weigh out your dough, roll between your palms, and press to look like a hockey puck. 
  10. Place on your prepared pan and bake for 6 minutes, rotate and bake for 6 minutes more.  If you are baking the larger sized cookies, increase the baking time to 5 minutes and 5 minutes.

Allow cookies to cook on the pan for 10 minutes, then transfer to a wire rack to cool completely. Makes 2-3 dozen depending on the size of your cookies.

Will keep in an airtight container for up to a week.

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