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Post date: May 22, 2010 10:39:31 PM
INGREDIENTS
Cooking Time: 10
Servings: Approximately 36
Preparation Time: 15
½ cup butter
½ cup granulated sugar
½ cup firmly packed brown sugar
1 egg + 1 egg white
½ teaspoon vanilla paste*
1 cup GF flour blend (recipe below)
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups gluten-free oats
½ cup raisins
Gluten Free Flour blend
1/2 c. sweet rice flour
1/2 c. brown rice flour
1/2 c. quinoa flour
1/2 c. potato starch
1/2 c. cornstarch
1/2 c. tapioca starch
4 tsp. xanthan gum
DIRECTIONS
Cream butter and both sugars until fluffy. Add egg white and yolk, combining completely between additions. Add vanilla paste last.
Combine dry ingredients except oats and raisins in seperate bowl.
Add dry to wet slowly and combine completely.
Add oats and raisins until *just* incorporated. Don't overwork the dough.
Cover and chill dough for 2 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll teaspoons of dough into balls and drop onto parchment approximately 2 inches apart. Bake for 8-10 minutes or until lightly browned.
*I use vanilla paste because I feel that it has a more intense vanilla flavor compared to the extracts I've used in the past. You can substitute vanilla extract for the paste measure for measure.
*****NOTE: Not all those with Celiac or gluten sensitivities can eat oats, even gluten free ones. Make sure before you bake!******
http://www.bakespace.com/recipes/detail/Rosie's-Gluten-Free-Oatmeal-Raisin-Cookies/41623/
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