Oatmeal cookies

Gluten-free oatmeal cookies are hard to make and don’t always turn out the way I expect them to. I have made batches that are either way too hard or cooked to a crisp on the outside but still raw on the inside. After some digging and a sudden craving for these classic cookies, Carol Fenster’s oatmeal cookies are now my go-to recipe. This recipe has the perfect blend of flour and has the right proportions of oats-to-dough. They cook thoroughly and are the best snack to satisfy your hunger.

Carol’s Sorghum Blend 

• 1 ½ cup Sorghum flour
• 1 ½ potato/corn starch
• 1 cup tapioca starch

Ingredients

• ½ cup (1 stick) butter
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 tablespoon molasses
• 2 teaspoon vanilla extract
• 2 cups Carol’s Sorghum Blend 
• 1 ½ teaspoon xanthan gum
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups rolled oats
• ½ cup dark raisins

Directions 

• Line two 15 x 10-inch pan with parchment paper and preheat the oven to 375 ℉, place the two oven racks in the middle.
• In a large mixing bowl cream together the butter and the sugar, once combined add the egg.
• Add the vanilla extract and molasses, mix until combined and set aside.
• In a separate bowl, mix together Carol’s Sorghum Blend, xanthan gum, cinnamon, nutmeg, baking powder, and salt.
• Slowly incorporate the dry mixture into the butter mixture.
• Once combined gently fold in the oats and raisins.
• Shape the dough into one inch balls and gently press to flatten, place them on the baking sheet with 2 inches gap between each cookie.
• Bake for 15-20 minutes switching the racks in the middle.
• Let them cool for 5 minutes and serve.