200gramsKing Arthur Measure for Measure gluten free flour blendabout 1 ½ cups
½teaspoonxanthan gumomit if your blend contains it
1teaspoongluten free baking soda
1teaspoonground cinnamon
½teaspoonsalt
270gramsgluten free oatsuncooked, about 3 cups
1cupraisins
Instructions
In large mixing bowl, beat butter and sugars on medium speed until creamy, about 30 seconds.
Add the eggs and vanilla and beat on medium speed for 2 minutes.
Add the gluten free flour mix, xanthan gum (if needed), baking soda, cinnamon and salt. Mix on low-medium for 2 minutes, scraping down the bowl as needed.
Stir in the oats and raisins; mix well.
Set the batter aside to rest for 30 minutes.
Heat oven to 350°F. Place parchment paper on each baking sheet.
Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.
Bake 12 to 13 minutes. Cool 5 minutes on cookie sheets. Remove to wire rack to cool completely.
Video
Notes
Bring all ingredients to room temperature before mixing.
Use gluten free oats for best results.
Let batter rest the full 30 minutes before portioning.
Use a cookie scoop to portion out the batter and leave each cookie in a ball shape as they will flatten during baking.
Bake using parchment lined pans for easy clean up.