Recipe from Mama Me Gluten Free (dot) com
Projected cookie prep time: 15 minutes; Projected bake time: 7-10 minutes; Projected pie prep time: Under 5 minutes
1 stick unsalted butter
1 stick salted butter
1/2 cup organic pure cane sugar
1 cup packed pure dark brown cane sugar
1 tsp. pure vanilla
1 1/2 cups Pamela's bread mix and flour blend (not baking mix)
1 scant tsp. baking soda
1 tsp. cinnamon
1 1/2 cups certified gluten-free rolled oats
1/2 cup raisins (optional)
Marshmallow creme or fluff
Preheat oven to 350 degrees.
Cream butter, add vanilla.
Gradually add sugar a little at a time, while mixing.
Add egg and beat until light and creamy.
Mix flour together with soda and cinnamon, beat into butter mixture.
Fold in oats, then raisins.
Bake at 350 degrees on ungreased cookie sheets for 7-10 minutes. Cool on wire rack.
For pies, spread a spoonful of marshmallow creme or marshmallow fluff onto the bottom of one cooled cookie, and sandwich the bottom of another cookie on top.