Having learned a few tricks and lessons over time, I altered the recipe of my grandmothers and these were the result. Perfect. Chewy. Comforting. EXACTLY like grandma's. Only gluten free. Making them better. And here they are.
You may notice that these aren't Oatmeal RAISIN cookies. It began years ago simply because we were out of raisins but they were so good that we continued making them like this. They are fantabulous!!
Oatmeal Fruit Cookies
- 2 cups gluten free quick cooking Oats **(see note)
- 1 1/2 cups gluten free flour
- 1 cup brown sugar
- 1/2 cup sugar
- 1 1/2 cup dried fruit (I used a mix of cranberries, cherries and chopped apples)
- 1 tsp salt
- 1 tsp baking soda
- 1 cup (two sticks) unsalted butter, softened
- 2 eggs
- 1/2 cup canola oil
- 1 tsp vanilla
Preheat oven to 375 degrees.
Beat all ingredients in a large bowl with an electric mixer on medium high speed until well mixed.
Drop onto a baking sheet covered with parchment paper (or a well seasoned stoneware pan) about one inch apart. Bake about 10 minutes, cool on a wire rack.
WARNING: I ate five of these very quickly. They are seriously yummy.
**People ask me all the time about the label "gluten free" for oats. YES it is very important that you get GLUTEN FREE oats. Bob's Red Mill sells some. Since oats are grown alternately on the same land as wheat then processed in the same facility, they are contaminated from the very beginning. Gluten free oats are grown and processed in wheat free facilities.