I’m in the habit of testing recipes on people. It’s like I’m thinking, “oh we’re going to someone’s house, and I’m bringing dessert. This is the perfect opportunity to test out a recipe and hope it works out ok.”
Yeah, sometimes it doesn’t.
But! I did that last weekend when I made 4 dozen cookies to sell for a fundraiser for our weightlifting team at our annual Lehigh Valley Open Olympic weightlifting competition.
All you really need to know about that is that there are impressive people, lifting impressive amounts of weight over the entire day (like 6 am to 9 pm), and everyone is always super nice. And hungry.
So here is where the cookies come into play. I have tried so, so many oatmeal cookie recipes. But I always felt like there was something off for my taste: too hard, too crumbly, too cakey, too sweet.
So I set out to make a chewy (but not cakey nor crumbly), slightly spicy, and somewhat healthy cookie. I liked the mix of old fashioned oats and quick oats, because I find that using solely old fashioned oats made the cookies less cohesive, but with quick oats, you miss the wonderful texture of the oats. Then you have your typical dry ingredients, though I decided to try Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You can totally use all purpose flour, though the weight will be different. But if you’ve been wanting to experiment with GF baking, this is your time! While sometimes GF flours yield a gritty texture, I have had great results with this baking flour blend. And, if you’re still unsure, just know that the texture of the oats would totally mask any of the potential grittiness. I mean, my mom even liked these, and she has a strong aversion to anything seemingly healthy. And we all know that because it’s gluten free, of course, it’s healthy…duh 😉
Go with a mix of oil and butter. The combination provides supreme flavor and texture. The butter adds the flavor that no other fat can while the oil provides supreme chewiness. I like grapeseed oil, because it’s pretty mild in flavor, can be used safely at high heat, and provides some omega-3s and 6s. Then there are just your other typical cookie ingredients: a mix of brown sugar and granulated sugar and a healthy dose of vanilla. There isn’t a ton of sugar in these cookies, and they’re not overly sweet. But I think the addition of raisins and chocolate chips, and a touch of molasses help to enhance the sweetness without going overboard. And that molasses. So good. It helps to provide that chewiness factor that I was looking forward, and that bit of earthy, spicy, gingerbread-y like quality that, now that I’m typing it, doesn’t sound that good, but it’s perfect with the oats.
That is this cookie: it’s a perfect complement of traditional flavors with a modern twist, softness and chewiness that still has textural interest, and a bit of health without a sacrifice of flavor.
Just look at those chips, raisins, and oats.
- 1 ½ cup old fashioned oats (120g)
- 1 cup quick oats (80g)
- 2 cups gluten free baking blend flour (I used Bob's Red Mill Gluten Free 1:1 baking flour , 296g)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup butter, melted and cooled to room temperature
- ½ cup grapeseed oil
- 1 cup brown sugar (200g)
- ½ cup granulated sugar (100g)
- 2 eggs, room temperature
- 1½ tablespoons molasses
- 2 teaspoons vanilla
- 1 cup chocolate chips
- 1 cup raisins
- In a medium bowl, whisk old fashioned oats, quick oats, flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter, oil, brown sugar, granulated sugar, and molasses on medium/low. Add the eggs and vanilla and mix on low just until combined.
- Add half of the dry ingredients and mix on low. Stop the mixer and scrape down the side. Add the remaining dry ingredients, chocolate chips, and raisins. Mix on low until combined.
- Using a medium cookie scoop or two spoons, shape about 1.5 tablespoons of dough in a circle. Place on baking sheet. Refrigerate dough for about 20 minutes until firm. (You can skip this step, but your cookies may spread a bit more.)
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silpat mats.
- Arrange cookie dough balls approximately 2-3” away from each other.
- Bake in preheated oven for 12-15 minutes (depending on the size of your scoop. Mine were 14 minutes.)
- Let cool on baking sheet for 2 minutes before removing and placing on cooling racks.