Ingredients
- 1-1/2 cup All-purpose gluten free flour
- 1/4 cup Beta Glucan
- 1 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 tsp Salt
- 2 sticks Butter; soften to room temperature, cool to touch,
- 1 cup Packed light brown sugar
- 1/2 cup Granulated sugar
- 2 large Eggs (room temperature)
- 2 tsp Vanilla
- 3 cups Old-fashioned while rolled oats
- 1 cup Raisins
Instructions
- Pull out eggs and the butter to bring to room temperature
- Whisk flour, Beta Glucan, cinnamon, baking soda and salt in a medium bowl
- In a large bowl, beat the room temperature butter on medium speed until smooth. Add brown sugar and granulated sugar, beat on medium-high speed until creamed. Add eggs and vanilla, beat on high speed until combined
- Add dry ingredients to wet ingredients and mix on low speed until combined. Continue on low speed, beat in the oats and raisins. Dough will be thick and sticky
- Cover and chill the dough for 45 minutes
- While dough is chilling preheat the oven to 350°. Put parchment paper on baking sheet, unless using a non-stick baking sheet
- Scoop dough, 1/4 cup per cookie. Place 4 inches apart on baking sheet. Bake for 13-14 minutes or until lightly browned on the side and the center is very soft
- Remove from oven and allow cookies to sit on baking sheet for 5 minutes before transferring to a wire rack to cool completely