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Gluten-Free Oatmeal Cookies

Ingredients

2 sticks (8 ounces) unsalted butter
1 cup brown sugar
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1 cups raisins
1/2 cup coarsely chopped walnuts, optional, such as walnuts, pecans, or cashews
1 cup gluten-free flour
3/4 cup oat flour
2 cups old-fashioned oatmeal, such Quaker Oats
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum*
1/2 teaspoon xanthan gum*

Instructions

Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or a silpat mat.

Beat the butter until fluffy in a stand mixer or with a hand beater; scrape the sides and beater.

Add the sugar and salt and beat until incorporated; scrape the sides and beater.

Add the eggs and beat, scraping the sides and beater as needed until incorporated.

Mix in the vanilla extract, raisins, and nuts.

Add the flours, oatmeal, cinnamon, baking powder, baking soda, guar gum, and xanthan gum,* and beat on low, scraping the sides of the bowl and the beater as needed, until the flour is moist. Scrape the sides and beater again and mix on medium-high until the dough is smooth, about 10 seconds.

*Note: Omit if using a gluten-free flour that includes these gums.

Drop the cookies by the spoonful onto the lined cookie sheet, or use a cookie scoop, which makes about a 2-inch cookie, not too big and not too small. I like to use the scoop for the uniformity in size and even cooking.

Pop the cookie sheet into the preheated oven and bake for 15 minutes. The bottom of the cookie should be golden brown. The tops a darker beige.

Cool the cookies for 5 minutes and then remove to a cooling rack. Store in an airtight container or freeze.

Notes

*Note: Omit if using a gluten-free flour that includes these gums.