So this recipe starts with the fact that I love raisins. Always have, always will. I’m always on the hunt for a great organic raisin that is plump and moist, since most of them are usually shriveled up and super dry.
I recently saw Sunview Organic Raisins at Whole Foods and had to try them when I saw the word jumbo on the packaging. Jumbo sweet deliciousness? Oh yeah! And then my daughter asks, “Mom can you make me oatmeal raisin cookies?” and it’s as if the dried grape stars had aligned. Why not use these jumbo raisins in the cookies, I thought? The sweet-chewy-raisin-to-oatmeal-ratio would make each bite even more delicious. And wait… let’s make these gluten free because why the heck not!
(Bonus info on Sunview… a family run farm for 60 years!)
My go to gluten free grains? Bob’s Red Mill. ( I keep my grains and other items in Weck jars because first of all, my pantry looks awesome that way but mostly because of a moth problem we were trying to get rid of.)
I prefer chewy cookies over crispy so I always try to whip up my eggs and butter until super light and fluffy. That extra air seems to do the trick. Gotta love the ole’ KitchenAid Mixer.
(I’ve been asked about the scoop I use for cookies and I love my Vollrath size 24 scoop. I wish I could say it was vintage with a Bakelite handle but I have had this for a gazillion years and it still works like a charm! I use it for perfectly sized cookies, scooping out cupcake batter, ice cream and more.)
As always, use the freshest ingredients possible. No jumbo raisins? Don’t worry, regular will do just fine but definitely try for organic since grapes are one of the heaviest sprayed crops.
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