Ingredients

The following ingredients have 10 Servings
  • 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,
  • 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)

Instruction

  • Whisk together the oats, flour, cinnamon, baking soda and salt to combine; set aside.
  • 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.
  • 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.
  • 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.
  • 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.