Candied Oatmeal Raisin Cookies

INGREDIENTS:

3/4 cup butter, softened (organic unsalted butter)

3/4 cup white sugar (I used Tate Lyle Caster Sugar for baking)

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract (alcohol free)

1 1/4 cups Bob's Red Mill All Purpose flour

1 teaspoon baking soda

1/2 teaspoon sea salt

2 3/4 cups Bob's Red Mill Gluten Free Rolled Oats

1 cup raisins (organic)

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth.
3. Beat in the eggs and vanilla until fluffy.
4. Stir together flour, baking soda, cinnamon, and sea salt.
5. Gradually beat into the butter mixture.
6. Stir in the oat and raisins.
7. Drop by teaspoonfuls onto greased cookie sheets.
8. Bake 8-10 minutes in preheated oven until golden brown.
9. Cool slightly. Remove from sheet to wire rack. Cool completely.

I translated an oatmeal recipe into a gluten free version using Bob's Red Mill Gluten Free All Purpose Flour and Gluten Free Rolled Oats. The cookies tasted more like candy than cookies. Next time, I plan to add Xanthan Gum and more gluten free flour than the 1 1/4 cups of flour that I used in this recipe. The cookies were better at 8 minutes, but the 10 minutes made them crunchy. I used the crunchy crumbs and added them to Greek yogurt. It was a delectable treat.