Oh, raisins. I’ve tried and tried to like them. At this point, I can tolerate a few especially if they are dipped in chocolate but in general I avoid them. This means I’ve turned down more than one oatmeal cookie because of the raisin element—and don’t get me started on the times I mistook raisins for chocolate chips. Let me tell you, sorely disappointed doesn’t even begin to describe how I felt.
Since I like other dried fruit, I wasn’t ready to let the oatmeal cookie-dried fruit combo go. One day I threw a handful of dried blueberries into a batch of oatmeal cookies. Oh my. I finally got it. There’s something wonderful about the chew and sweetness of dried fruit paired with the nutty-grain flavor of oatmeal.
And because a little chocolate is never a bad thing, I started adding chocolate chips to the cookies. For these cookies, I like white chocolate chips but any chocolate will do.
Of course, if you don’t like dried blueberries, you could always use raisins…
A word about oats. Some gluten-free eaters avoid oats. If you include oats in your gluten-free diet, be sure to use oats that are specifically marked gluten-free.
White Chocolate Blueberry Oatmeal Cookies
- 1 1/4 cups brown or white rice flour (6 ounces; 170 grams)
- 3/4 cup sorghum flour (3 3/4 ounces; 106 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 1/2 sticks unsalted butter, softened (6 ounces; 170 grams)
- 1 1/4 cups brown sugar, packed (9 1/3 ounces; 263 grams)
- 2 large eggs (3 1/2 ounces; 100 grams)
- 3 cups gluten-free oats (12 ounces; 340 grams)
- 1 cup dried blueberries (5 1/2 ounces; 155 grams)
- 1 cup white chocolate chips (6 ounces; 170 grams)
- Adjust oven rack to the middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together rice flour, sorghum flour, baking soda, salt, and xanthan gum. Set aside. In bowl of stand mixer, cream together butter and brown sugar on medium-high speed until light, about 45 seconds. Add eggs, one at a time. Mix until well combined and sugar-egg mixture lightens slightly, about 25 seconds.
- Turn off mixer and add whisked dry ingredients. Turn mixer back on to medium-low. Mix until a dough forms. The dough will be soft. Turn off mixer. Add oats, blueberries, and white chocolate chips. Turn mixer back on to medium-low. Blend until ingredients are thoroughly mixed throughout the dough.
- Chill dough for five minutes. Scoop dough, about one tablespoon each, onto prepared baking sheet. Bake until cookies are golden brown and set, about 18 minutes. Remove pan from oven. Allow cookies to cool on the baking sheet for three minutes before transferring to wire rack to cool. Allow pan to cool between batches. Repeat with remaining dough.