The beloved oatmeal raisin cookie gets a remake using rice flour. The taste? Every bit as yummy as the ones you remember!
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- In a saucepan over medium heat, cook the butter, swirling frequently, until the white solids have turned a golden brown and the butter is fragrant. Remove from the heat immediately and let cool to room temperature. Pour into a container and store in the refrigerator until ready to use.
- Before use, measure out 10 tablespoons (5 ounces) of solidified brown butter, using a rubber spatula to scrape the bottom of the container for the browned milk solids. Bring to room temperature. Heat the oven to 350 F.
- Scatter the oats on a large rimmed baking sheet lined with parchment paper. Toast the oats until light brown and fragrant, around 20 minutes.
- In a large bowl, combine the rice flour, potato starch, xanthan gum, baking soda, salt, cinnamon, and nutmeg. Stir in the cooled oats.
- In the bowl of an electric stand mixer, whip the brown butter on medium speed using a paddle attachment.
- Add the brown sugar and granulated sugar and whip on medium-high speed until light and fluffy.
- Add the eggs to the bowl one at a time, stirring on medium speed between each addition to incorporate.
- Add the vanilla extract and milk, stirring on medium speed to incorporate.
- Add half of the oat mixture to the bowl, stirring on medium-low speed just to combine, then add the remaining oat mixture. Stir on medium-low speed to thoroughly incorporate. Stir in the raisins.
- Refrigerate the dough for 30 minutes. Heat the oven to 350 F. Line a baking sheet with parchment paper; set aside.
- Using an ice-cream scoop, form the dough into golf-ball-size pieces. Flatten the balls between the palms of your hands and place them on the prepared baking sheet. The cookies will not spread as they bake.
- Bake until very lightly browned, 12 to15 minutes. The cookies will not look done but do not overbake. Cool on a wire rack.