+ egg + unsalted butter + cane sugar + brown sugar + vanilla + quick-cooking oats + gluten free flour blend (or all-purpose flour) + cinnamon + salt + raisins + walnuts
In a mixing bowl, cream together the egg, butter, sugars, and vanilla.
Add the oats, flour, cinnamon, baking soda, and salt. Mix well. Fold in the raisins and walnuts.
Using a cookie scoop, scoop dough out into 18-20 rounds and place on baking sheet. Bake for 12-14 minutes.
Remove cookies from the oven and let cook slightly on baking sheet before transferring to wire rack to finish cooling.
Serve and enjoy! Keep leftovers in a covered container for up to 1 week or freezer for up to 3 months.
Chewy oats, plump raisins, crunchy walnuts, and a pinch of cinnamon. Those are the star ingredients that bring these soft and chewy Oatmeal Raisin Cookies to the table.
FRESH BAKED COOKIES ARE ONLY 20 MINUTES AWAY!