Mary berry Gluten-Free Oatmeal Raisin Skillet Cookie
The best oatmeal raisin cookie you have ever had, in skillet form! This Gluten-Free Oatmeal Raisin Skillet Cookie is dairy-free, soy-free, and nut-free, too.
How on earth have I been sharing my most favorite tried-and-true gluten-free recipes with you for over two years now, but I still haven’t shared my #1 go-to cookie?
Maybe it’s because they seem so plain, so ordinary? Maybe because they’ll make you think of grandma’s house and then old people, and somehow old people equate to boring in the minds of many? (even though they shouldn’t be because: THIS. #grandmagoals) Or maybe it’s because so many of you are raisin haters? (which I will never understand, but to each their own!)
Regardless of the [subconscious] reason I’ve been holding out on you, I’m putting and end to that TODAY, and sharing the most epic gluten-free oatmeal raisin cookie you have ever sunk your teeth into.
AND to make things a little more interesting for those of you that aren’t exactly WOWed by oatmeal raisin cookies, I’ve turned my epic oatmeal raisin cookie into a SKILLET cookie. Because who on earth wouldn’t get excited about a warm, ooey gooey deep dish oatmeal raisin skillet cookie, just begging to be torn into with a big ol’ spoon?
Growing up, an oatmeal raisin cookie was always my #1 choice. Weird? Maybe a little. But you haven’t lived til you’ve had a warm Oatmeal Raisin Cookie straight from the oven at my parent’s bakery. I also blame the Little Debbie’s Oatmeal Creme Pies. Insanely addicting, even if they are insanely bad for you.
To this day, if there is ONE food that could be called my comfort food and/or my love language in food form, it would definitely be a warm gluten-free, dairy-free, soy-free oatmeal raisin cookie. ( ← Gosh, I’m so high maintenance these days. I blame the babe.)
Speaking of all of those fun restrictions, you’ll be happy to know that this Oatmeal Raisin Skillet Cookie checks every single one of those boxes: gluten-free, dairy-free, soy-free. Oh, and nut-free, if you have to avoid those, too. But flavor? 110% full. Perfect for sharing with even the most food challenged of friends.
And speaking of sharing: you should. Invite your best friends over (just make sure you don’t invite TOO many – there are definitely limits to how much sharing you’ll want to do with this glorious dessert), grab a bunch of spoons, and just dive right in.
Ooey, gooey, warm, and comforting. Exactly what we need in the middle of this maddening March blizzard, yes?
If you’re interested in going the more traditional cookie route with these, that’s totally acceptable and doable, too. Prepare the dough as directed below, but be sure to chill the dough for at least 1 hour. Then scoop the cookies into 1-1 ½ Tablespoon balls, place them about 2 inches apart on a parchment-lined baking sheet, and bake for 9-12 minutes, or until just lightly golden brown.
Get ready to enjoy one of the best oatmeal raisin cookies of your life.
Gluten-Free Oatmeal Raisin Skillet Cookie
- 1¼ cup all-purpose gluten-free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon cinnamon
- ½ cup dairy-free soy-free butter, softened
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups certified gluten-free rolled oats
- ½ cup raisins
- Preheat oven to 325 degrees F. Lightly grease a 9” cast iron skillet.
- In a large bowl, whisk together the gluten-free all purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer, beat softened butter on low until creamy. Add in the granulated sugar and brown sugar, and mix until fluffy. Add the eggs and vanilla and mix until smooth, scraping down sides of the bowl to make sure everything is fully incorporated.
- After this, Add in the flour mixture and mix until fully combined. Add in the oatmeal and raisins, and mix just until combined.
- Spread cookie dough into greased skillet and bake for 25-35 minutes or until the edges are golden brown, but the middle is still slightly underbaked and gooey.
- Allow the cookie to cool for at least 10 minutes, then grab some spoons, dive in, and enjoy!
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