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Oatmeal Raisin Cookies
If you are hankering for an old-fashioned oatmeal cookie that doesn’t throw your digestion into a tizzy, search no more. This cookie will find a home in all cookie jars, whether it is a FODMAP kitchen or not.
Low FODMAP Serving Size Info: Makes about 20, 3-inch (7.5 cm) cookies; serving size 2 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Makes: 20 cookies
Calories: 188 kcal
Ingredients:
- 1 1/2 cups (149 g) old fashioned rolled oats (not quick or instant; use gluten free if following gluten free diet)
- 1 cup (145 g) low FODMAP gluten free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 115 g) unsalted butter, at room temperature and cut into pieces
- 1 cup (213 g) firmly packed light brown sugar
- 1 large egg, at room temperature
- 1/2 cup (80 g) dark raisins
- 1/3 cup (33 g) lightly toasted walnut halves, chopped, optional
Preparation:
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Whisk together the oats, flour, cinnamon, baking soda and salt to combine; set aside.
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Melt the butter in a saucepan on the stove and transfer to a mixing bowl, or melt in a large microwave safe bowl in microwave and proceed in that bowl.
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Whisk brown sugar into melted butter, then allow to cool slightly so as not to cook the egg. Whisk in egg then stir in the oat/flour mix until a few floury streaks remain. Fold in the raisins, and nuts if using. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours or overnight.
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Position racks in upper and lower third of oven. Preheat the oven to 350°F/180°C. Line two baking sheet pans with parchment paper. Use two teaspoons or a small scoop to create golf ball size balls spaced about 2 inches (5 cm) apart on prepared pans. Flatten with palms to about 3/4 inch (2 cm) thick.
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Bake for about 12 to 15 minutes or until cookies have spread and turned very light golden brown. They will feel dry to touch on the surface but still be soft in the center. In fact they may seem a tad underdone. They will continue to “bake” and firm up on the baking sheet during cooling due to residual heat. Do not over bake or they will become crisp. Cool on rack. Repeat with remaining dough if necessary after pans have cooled using fresh parchment paper. Store cookies at cool room temperature in airtight container for up to 4 days.
Notes:
Tips
- “Fresh” dried raisins will be moist and plump. If they have dried out and become shriveled and hard you can plump them before using: place the raisins in a heatproof bowl. Pour boiling water over to cover. Allow to sit for 5 to 10 minutes (depending on how dry they were to begin with) until plump and moist. Drain, discard liquid and pat surface dry with paper towels before using in recipe.
- If dough sticks to palms while flattening, place hands under running water then shake excess water off before using to flatten cookies.
- When you want a chewy result in your cookies you must keep an eye on the baking time. Even 30 seconds too long will result in a crisp cookie. Primarily go by the visual cues. There is a time range given in the directions because it all depends on how cold the cookie dough is when it goes in the oven and how well your cookie sheet conducts heat.
If You Can Tolerate
- Fructans: If you have passed the fructan wheat Challenge sub in unbleached all-purpose flour or half all-purpose and half whole wheat pastry flour for the gluten free flour blend. Use weight measurements and not volume for best results with this substitution. Also note that the cookies will no longer be gluten free.
Nutrition Facts
Oatmeal Raisin Cookies
Amount Per Serving
Calories 188
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 61mg3%
Potassium 64mg2%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Calcium 10mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.