Mmmmmm, these golden raisin oatmeal cookies are just the right amount of crispy and chewy all at the same time. With bursts of not too sweet chocolate, and mellow golden raisins, these oatmeal chip cookies are the perfect afternoon pick-me-up. I am literally enjoying one with my coffee as I write this…
What can I say, I am a sucker for all things cozy. Golden raisins in my oatmeal cookies definitely helps to up the cozy level and bring a small piece of acceptance to this cold weather. The hot drinks help too.
Why Use Golden Raisins in Oatmeal Cookies?
I have never been a huge raisin fan so I would always substitute Craisins, but once I discovered golden raisins then there was no going back. Golden raisins have more of a mellow flavor than traditional raisins. They typically are more moist and plump making them ideal for baking and don’t have that hint of bitterness that you will find in traditional raisins.
What Makes This the Best Oatmeal Cookie Recipe?
So often you will find oatmeal cookies that are either completely falling apart or are dry and flavorless. This recipe eliminates all of those things. First off, these are a completely gluten free oatmeal cookie recipe, which means that more people can enjoy them…myself included. Don’t mind if I do!
You can make this recipe with traditional flour if you don’t need the gluten free flour, and the results will still be amazing. No need to let the dough rest if using traditional flour.
This golden raisin oatmeal cookie recipe cuts back both the butter and sugar more than what most oatmeal cookies call for, but you would never know it! The addition of the golden raisins and some dark chocolate chips add bursts of sweetness that are much better additions than using plain ol’ sugar.
This Recipe Calls For Old Fashioned Rolled Oats, Can I Use Quick Oats?
My method is always “use what you have”, however, there are some differences to note:
First off, If you are sensitive to gluten or have Celiac Disease, then be sure that you use oats that are specifically labeled “Gluten Free” as cross contamination with any type of oatmeal is otherwise unavoidable.
Since this oatmeal cookie recipe is developed to be gluten free, I let the dough rest for 30 minutes in order for the starches to soften and absorb some of the moisture so that the cookies don’t become grainy. Quick oats soak up moisture much faster than old fashioned oats, so if you let the batter rest then the dough may become more dry than you like. If you don’t let the dough rest then you risk some amount of graininess from not allowing the gluten free flour to absorb.
My personal opinion for these cookies is that Old Fashioned Rolled Oats work best both for texture and flavor. That being said, if you don’t have them I would say just skip the rest time when using quick oats. If you opt to still do the rest time, check the dough before scooping. If it seems too dry, then mix in an additional 2 Tablespoons of cold water.
Do These Cookies Freeze Well?
These cookies freeze extremely well, but freeze the dough so that they are baked fresh.
To Freeze The Cookie Dough:
- On a cookie sheet, portion out golf ball size cookie balls as you would for baking, though they can be close together.
- Place the cookie sheet of portioned dough into the freezer and let the cookie dough freeze.
- Once the dough is frozen, then pop the portioned balls off of the cookie sheet and place into a resealable gallon freezer bag.
To Bake The Frozen Cookie Dough:
- Preheat the oven to 350°F
- Arrange the golden raisin oatmeal cookie balls on a parchment lined baking sheet
- Bake in preheated oven for about 7 minutes until beginning to thaw,
- Rotate pan and lightly press the dough balls down with the back of a spoon.
- Continue cooking until golden around the edges and just soft in the middle about an additional 7 minutes.
- Remove pan from oven and let sit on the cookie sheet for 5 minutes before transferring to a cooking rack to finish cooling.
- My gluten free flour of choice is “Bob’s Red Mill Gluten Free 1 to 1 Baking Flour Blend”. If you are using a different blend then I recommend a rice flour based blend to achieve similar results. If your blend does not have xanthan gum, then add 1/4 teaspoon to the recipe, stirred into your flour.
- For consistent measurement of gluten free flour: If you don’t have a scale to measure your flour, then be sure to stir your flour well with a fork then gently spoon it into the measuring cup. Finally, gently level off the measured flour with the smooth edge of a knife. Repeat the Process for each additional measuring cup needed.
- I like to use oversized dark chocolate chips (60%) in this recipe, but you can use whichever you like, just read the label to make sure they are gluten free if needed.
If you like these Golden Raisin Oatmeal Cookies, then you might enjoy these other recipes:
- 1/2 Cup Butter, Softened
- 1/3 Cup Light Brown Sugar, Packed
- 1/4 Cup Granulated or Raw Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Honey
- 3oz (2/3 Cup) Gluten Free Flour Blend (*See Note) - Bob's. Red Mill 1 to 1 Baking Flour Blend is Preferred
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Cloves
- 1/3 Cup Cold Water
- 3 Cups Gluten Free Old Fashioned Rolled Oats
- 1 Cup Golden Raisins
- 1 Cup Dark Chocolate Chips
- In a large mixing bowl, combine the butter and both sugars and beat with mixer on medium-high until light and fluffy, about 2 minutes.
- Scrape down the edges of the bowl with a rubber spatula and add in the eggs, vanilla and honey. Beat an additional 1 minute until fluffy.
- Scrape down the sides of the bowl.
- Add the flour, baking soda, salt and spices and mix on low speed until no white streaks remain.
- Dump in the oats, chocolate, raisins and cold water and continue mixing on low speed until all combined, scraping down the edges of the bowl as needed.
- Cover the bowl of cookie dough with plastic and let rest 30 minutes*
- Preheat the oven to 350°F and position oven rack in the middle.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Using two spoons, scoop a golf ball size amount of cookie dough with one spoon and push it off onto the cookie sheet with the back of the other spoon.
- Repeat this process until all the dough is used up with no more than 12 cookies per sheet.
- Bake one pan at a time for 12-14 minutes depending on your oven. Rotate the cookie sheet half-way through baking.
- Cookies are done when they are just golden crisp around the edges but soft in the middle.
- let the cookies sit on the pan for 5 minutes before transferring them to a cooling rack to finish cooling.
- *Be Sure to use oatmeal labeled "Gluten Free" (see blog post for oatmeal substitution.)
- *If your gluten free flour blend does not include xanthan gum, then add 1/4teaspoon
- *For consistent measurement of gluten free flour: If you don't have a scale to measure your flour, then be sure to stir your flour well with a fork then gently spoon it into the measuring cup. Finally, gently level off the measured flour with the smooth edge of a knife. Repeat the Process for each additional measuring cup needed.
- *This recipe can be made with traditional flour if you don't need gluten free. No need for the dough to rest if using traditional flour.
- See blog post for how to freeze the dough and bake the from frozen dough.
Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 102mgCarbohydrates: 24gFiber: 2gSugar: 12gProtein: 3g
*Nutrition information is automatically calculated and may not always be accurate.
Did you make this recipe? Leave me a comment below, or tag me on Instagram @mountainberry_eats to show me what’s cooking in your kitchen!