Approximately 4 dozen
Oats can be tricky for gluten intolerant folks as there can be high levels of cross contamination. Only make these cookies if you buy the oats that are specifically gluten-free. My favorite are the Bob’s Red Mill Gluten-Free Rolled Oats. Once you know your oats are safe you can eat these until your heart’s content! My husband devours these.
3 cups gluten-free quick cooking oats
1 ¼ cup Deya’s Gluten-Free Cake Flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup firmly packed dark brown sugar
½ cup sugar
¼ cup milk
1 teaspoon vanilla extract
1 cup raisins
Preheat the oven to 350ºF.
Grease cookie sheets (or use plain silpat sheet on top of cookie sheet).
In a large bowl, stir oats, Deya’s Gluten-Free Cake Flour, baking soda, and salt.
In another large bowl cream butter, sugars, egg, milk, and vanilla.
Add oats mixture to butter mixture. Blend but do not over mix.
Fold in raisins.
Drop onto cookie sheet placing cookies 2 inches apart.
Bake for 12 minutes, or until golden brown.
Cool cookies on wire rack.