Oral Allergy Syndrome Friendly Oatmeal Raisin Cookie Dough

Total time30 min

Prep time15 min

Cook time5 min

Oral Allergy Syndrome Friendly Oatmeal Raisin Cookie Dough

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Ingredients

8 servings

1 cup all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup old-fashioned rolled oats
½ cup (1 stick) unsalted butter, softened
½ cup packed light brown sugar
2 tbsp granulated sugar
3 tbsp milk
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp salt
¼ tsp baking soda
¾ cup raisins

Instructions

1
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 10 minutes, before using.
2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

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