Crispy Oatmeal Raisin Cookie

食材

Recipe Overview

Prep time: 15 minutes

Cook time: 14-16 minutes

Yield: 14-16 cookies

Difficulty: Easy

Ingredients

⅔ cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour

1 cup certified gluten-free rolled oats

⅓ cup melted coconut oil (or melted dairy-free butter)

½ cup granulated cane sugar (helps them spread and crisp)

2 tablespoons brown sugar (for a hint of molasses flavor)

1 large egg (room temperature)

⅓ teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon salt

⅔ cup raisins

步驟

Instructions

Prep the oven: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.

Whisk wet ingredients: In a large bowl, whisk together the melted coconut oil, granulated cane sugar, and brown sugar until combined. Whisk in the egg until smooth.

Add dry ingredients: Stir in the gluten-free flour, baking soda, cinnamon, and salt until a cohesive batter forms.

Fold in mix-ins: Fold in the gluten-free rolled oats and raisins until evenly distributed.

Scoop and flatten: Drop 1.5-tablespoon scoops of dough onto the baking sheet, leaving 2 inches of space between them. Crucial Step: Lightly press the balls down with the palm of your hand or a fork to flatten them slightly, which encourages a crispier bake.

Bake: Bake for 14 to 16 minutes. The edges should be a distinct golden brown, though the centers may still feel slightly soft.

Cool completely: Leave the cookies on the baking sheet for 5 minutes before moving them to a wire cooling rack. They will continue to crisp up substantially as they cool.

Pro Tips for Maximum Crunch

Choose Rolled over Quick Oats: Rolled oats provide a sturdier texture that dries out and crisps up better in the oven.

Watch the Oats Label: Ensure your oats are explicitly certified gluten-freeto avoid cross-contamination.

Storage: Store completely cooled cookies in a glass jar or a loosely closed container; sealing them too tightly in a plastic bag can trap residual moisture and make them soft.