Art of Gluten-Free Baking/http://artofglutenfreebaking.com
These are similar to the Teaism Salty Oat Cookies
Adapted from The Washington Post, 6/13/07
Special Equipment Needed
-a stand mixer is nice, but a hand mixer will do
Ingredients
12 TBL (1 1/2 sticks) unsalted butter, softened
1 C light or dark brown sugar (I used dark)
1/2 C granulated sugar
2 large or extra large eggs
1 tsp vanilla extract
1 3/4 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
2 C rolled oats (gluten-free)--not quick cooking
Salt for sprinkling
1 C raisins (optional)
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and oats. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, beat butter for a few minutes on medium-high until light and fluffy. Add the two sugars, beat for a couple of minutes. Scrape down sides. Add the vanilla extract, beat to mix in. Add the eggs, one at a time, beating after each addition.
Add the flour mixture to your butter mixture. Beat just to incorporate. Make sure to scrape the bottom of the mixing bowl--the resulting batter is thick enough that some of the dry ingredients don't get incorporated. Do a final mix by hand to incorporate any stray dry ingredients. If using raisins, mix them in at this time.
Form golf-ball sized balls of dough. Even though the dough seems too sticky, you can form them with your hands without too much mess. Place them 2 inches apart on lined cookie sheet. Generously sprinkle each cookie with a good pinch of salt.
Bake at 375 degrees F for 15 minutes. Don't overbake. The cookies should have a tender interior. Transfer cookies to wire rack to cool completely.
Enjoy!