Soft & Chewy Oatmeal Raisin Cookies

I got this recipe off of http://www.celiac.com/. These cookies are wonderfully chewy and taste better than any other oatmeal raisin cookie I've ever had! It is my family's new favorite too! The full article is at: http://www.celiac.com/articles/21537/1/Gluten-Free-Oats-YES-Chewy-Yummy-Oatmeal-Raisin-Cookies-Gluten-Free/Page1.html

Enjoy!

Soft & Chewy Oatmeal Raisin Cookies

• ½ cup Earth Balance Buttery Sticks or butter (I use unsalted stick butter)
  
• ½ cup granulated cane sugar
• ½ cup firmly packed brown sugar
• 1 egg + 1 egg white
• ½ teaspoon gluten-free vanilla extract
• 1 cup All Purpose Nearly Normal Gluten-Free Flour Mix (I use Bob's Red Mill Gluten Free All Purpose Baking Flour)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 ½ cups gluten-free oats* (I like Bob's Red Mill Gluten Free Whole Grain Rolled Oats)
  
• ½ cup baking raisins**

Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.

In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours.

Preheat oven to 350 F for static ovens or 325 F for convection.

Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing.

*Note: Not all people with celiac disease can include oats in their diets. For more information on whether they are appropriate for your diet please see our Celiac Disease and Oats section.
**If you do not have baking raisins on hand, gently boil ½ cup of raisins in a saucepan with enough water to cover them. Drain, then add to your recipe.