I love baking during this time of year. Isn't it fun to do cookie exchanges with your friends so you can taste a whole bunch of different cookies? Back in 2008, we filmed a very special episode with a very special guest, Jules Shepard. Jules loves to bake and was a guest on our show to teach us some amazing gluten-free recipes that she created after being diagnosed with Celiac Disease. This recipe is perfect for cookie exchanges because everyone can enjoy!
Jules' Gluten Free Oatmeal Raisin Cookies
By: Jules E. Dowler Shepard
Featured in the Capital Cooking Cookbook and Capital Cooking's Edible Housewarming Gifts episode
Ingredients:
½ cup butter or Earth Balance® Buttery Sticks (non-dairy)
½ cup granulated cane sugar
½ cup light brown sugar
2 eggs
2 teaspoons gluten-free vanilla extract
1 ¼ cup Jules Gluten FreeTM All Purpose Flour
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 Tablespoon cinnamon
1 ½ cups certified gluten-free oats
½ cup baking raisins**
Directions:
Cream the sugars and butter until light and fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.
In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
Preheat oven to 350 F for static ovens or 325 F for convection.
Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until light brown. If you can wait, let them cool on a wire rack before removing.
**If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with a cinnamon stick and enough water to cover them. Stir so they do not stick to the bottom of the pan. Drain, then add to your recipe.
Ingredients:
½ cup butter or Earth Balance® Buttery Sticks (non-dairy)
½ cup granulated cane sugar
½ cup light brown sugar
2 eggs
2 teaspoons gluten-free vanilla extract
1 ¼ cup Jules Gluten FreeTM All Purpose Flour
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 Tablespoon cinnamon
1 ½ cups certified gluten-free oats
½ cup baking raisins**
Directions:
Cream the sugars and butter until light and fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.
In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
Preheat oven to 350 F for static ovens or 325 F for convection.
Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until light brown. If you can wait, let them cool on a wire rack before removing.
**If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with a cinnamon stick and enough water to cover them. Stir so they do not stick to the bottom of the pan. Drain, then add to your recipe.
Photo by DC Hughes
