Gluten-Free Oatmeal Cookies recipes - Cupcake recipes

Author: Clarence Lewis  

Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box. This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.

Oatmeal-Raisin Cookie Cupcakes
Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.
Provided by: Martha Stewart
Number of ingredients: 15
Ingredients:
  • 3 3/4 cups old-fashioned rolled oats
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup oat bran
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups raisins
  • 1 cup sweetened flaked coconut
How to cook:
  1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
  2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
  3. Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.
Notes: Maple-Oatmeal Cookies Recipe, 3 cups old-fashioned rolled oats · 1 cup all-purpose flour (spooned and leveled) · 1 teaspoon fine sea salt · 1/4 teaspoon baking soda · 3/4 cup (1 1/2 sticks)

Martha Stewart's Giant Oatmeal Raisin Cookies

Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced
Duration: 4:52

Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Cookies
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Provided by: Martha Stewart
Total time: 45 minutes
Prep time: 45 minutes
Yields: Makes 3 dozen
Number of ingredients: 12
Ingredients:
  • 4 1/2 cups gluten-free old-fashioned oats, divided
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips
  • 3/4 cup raisins
Nutrition:
  • Calories: 293 g
  • Fat: 14 g
  • Fiber: 3 g
  • Protein: 5 g
  • Saturated Fat: 8 g
How to cook:
  1. Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
  2. In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
  3. In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
  4. Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.
Notes: Oatmeal-Raisin Cookies Recipe, Ingredients · 3 cups old-fashioned rolled oats · 1 cup plus 2 tablespoons all-purpose flour · 1/2 cup toasted wheat germ · 1 teaspoon baking soda · 1 teaspoon baking

Oatmeal-Raisin Squares

Oatmeal-Raisin Squares
This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.
Provided by: Martha Stewart
Number of ingredients: 12
Ingredients:
  • 4 cups Old-Fashioned Quaker Oatmeal
  • 2 cups all-purpose flour
  • 1/2 cup packed dark-brown sugar
  • 1 cup pecans, chopped
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 2 cups raisins
  • Zest of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • Nonstick cooking spray
How to cook:
  1. Preheat oven to 350 degrees.
  2. In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
  3. In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
  4. Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
  5. Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.
Notes: Chewy Oatmeal Raisin Cookies, Martha Stewart posted a video to playlist. Desserts. Feb 7, 2016󰞋󰘚. Chewy Oatmeal Raisin Cookies Duration: 0:30
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