Orly's Gluten Free Oatmeal Raisin Chocolate Chip Cookies
Makes 3 dozen cookies
10 ½ tbsp (150 grams) butter
1 ½ cups (300 grams) white granulated sugar
2 large eggs
1 tbsp (12g) pure vanilla extract
1/3 cup (110 grams) honey
2 1/3 cups (350 grams) London Blend
2 cups (180 grams) oats
½ tsp salt
1 tbsp (10g) baking powder
½ tsp baking soda
1 tbsp (8 grams) cinnamon
1 cup (110 grams) raisins
¾ cup (75 grams) chocolate chips
HEAT: Preheat the oven to 350º F. Line a large tray with parchment paper.
MIX: In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together on medium-high speed for 3 minutes until smooth and pale in color. Add eggs and vanilla and mix for 2 minutes. Add honey and mix until fully incorporated. In a separate bowl, mix together London Blend, oats, salt, cinnamon, baking powder, and baking soda. Add the dry ingredients to the mixing bowl and mix all ingredients together on medium-high speed for 3 minutes, or until fully incorporated. Add raisins and chocolate chips and mix for 30 seconds or until dispersed within the dough.
BAKE: Use an ice cream scoop or spoon to batch cookies onto the tray. Bake cookies for 12 minutes or until golden around the edges. Bake one extra minute for crispier cookies.