The Oatiest Oatmeal Cookies Ever
photo by Lynne CalamiaSimple and delicious gluten-free oatmeal cookies use oat flour rather than wheat for a perfectly chewy, slightly sweet, and deliciously satisfying dessert. I have baked hundreds of different "oatmeal" cookies, and 98.358 percent of them called for gobs of wheat flour. Now, why would you make an oatmeal cookie with wheat flour when you could use oat flour and produce a cookie that is gluten free? Consider, too, the fact that such a cookie tastes more oaty and feels more crunchy and chewy than a cookie that relies on wheat — which obviously has no place in an oatmeal cookie. This recipe first appeared in Season 14 of Good Eats.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 8 minutes
Yield: 36 cookies
- 16 ounces old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
- 6 ounces dark brown sugar
- 3 1/2 ounces granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces raisins, optional
Digital kitchen scale
1 1/2-ounce disher
Heat oven to 375ºF. Line two half sheet pans with parchment paper and set aside.
Spread oats into a single layer on a half sheet pan and bake until lightly toasted, about 20 minutes. Cool the oats on the pan for 2 to 3 minutes.
Grind half the toasted oats in a food processor until they reach the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor, and pulse 2 to 3 times to combine. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the ground oats mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using. Stir to combine.
Scoop the dough with a 1 1/2-ounce disher onto the prepared half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a wire rack to cool completely.