Who wouldn’t want a Giant Gluten Free Oatmeal Raisin Cookie for their birthday?
May is Birthday Month at our house as we celebrate three birthdays starting with Dad’s and ending with mine on May 31st. Dad’s favorite cookie is the Oatmeal Raisin Cookie – not wanting three birthday cakes in one month, we came up with this recipe several years ago.
This cookie would be great for any celebration – Fourth of July, Classroom party or just a fun treat to make when you don’t have to time to scoop out individual cookies.
Birthdays, however, are big deals at our house. Not so much the gifts, but the celebration.
This year, it was even more special because my Gluten Free Teen made the cookie.
She is a great cook and our time in the kitchen has been such a special blessing.
Recipe for Gluten Free Giant Oatmeal Cookie
1 cup butter softened (use Earth Balance for dairy free)
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/4 cups gluten free flour
1 1/2 tsp xanthan gum**
1/2 tsp salt
1 tsp GF baking soda
1 tsp cinnamon
3 cups certified GF oats (we use Bob’s Red Mill GF Rolled Oats)
1 cup raisins (optional)
Preheat the oven to 350 degrees F.
Beat butter and sugars together on medium until smooth, about 5 minutes. Add vanilla and eggs, and beat well.
Whisk the dry ingredients together - flour,tapioca starch, xanthan gum**, salt, baking soda and cinnamon. Add to the wet ingredients and stir, do not over mix.
Stir in the oats and raisins.
Refrigerate for at least an hour.
To make a giant cookie, spread all of the mix on a round pizza pan that is lined with parchment paper leaving about one inch around the sides so it can expand as it bakes.
Place on the middle rack in the oven and place a square cookie sheet on the bottom rack in case the cookie expands over the edges of the pizza pan. Don't skip this step our you may have a very big mess in your oven.
Bake for 20 minutes.
To make cookies, form round balls on a cookie sheet lined with parchment paper and bake for 10 -12 minutes.
**No need to add additional xanthan gum if it is already in your gluten free flour mix.
We have decorated this cookie many ways over the years. It is great frosted but just as good without. This is the Fourth of July cookie we made one year.
This year my GFTeen dipped some strawberries in Nutella and popped them on top.