HL Bakeshop’s Gluten-Free Oatmeal Raisin Cookies

  • 2 cups gluten-free oats
  • 2 cups gluten-free all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1/2 tsp ground cinnamon
  • Pinch of freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 lb (2 sticks) unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup raisins

Preheat oven to 350°F.  Combine oats, gluten-free flour, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, ginger, and salt together in a large bowl.  In a stand mixer, combine butter, brown sugar, and sugar and beat with the paddle attachment on low until smooth and fluffy, scraping the bowl as necessary.  Decrease speed to lowest setting and add the eggs and vanilla extract.  Beat until completely incorporated, scraping as necessary.  Add the dry ingredients and mix until almost completely incorporated but there is still a little dry remaining.  Add the raisins and mix just until no dry remains.  Using your hands, form small balls of dough and place on a parchment-lined baking sheet, pressing down on each until about 2″ in diameter.  Bake for 15-20 minutes or until edges are set but centers are still slightly soft.  Transfer to wire racks and cool completely.