Oatmeal Cookies
  • 1½ cup Baking Free Gluten-Free all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter
  • ½ cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups Positively Free Instant Oats
  • ½ cup raisins or chocolate chips
  1. Bring butter and shortening to room temperature.
  2. Using an electric mixer, beat together the butter, shortening and brown sugar until a creamy mixture.
  3. Beat in the vanilla, then add the eggs one at a time.
  4. In another bowl, mix together the flour, salt and baking soda. Add to the creamed mixture in 2 or 3 batches.
  5. With a spoon, slowly mix in the oats until just combined. Fold in raisins or chocolate chips (optional).
  6. Put dough into refrigerator for 30 minutes before baking.
  7. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  8. Using a large spoon, drop portions of dough on prepared cookie sheets 2-3 inches apart.
  9. Bake until golden brown and chewy, about 12-14 minutes.
  10. Let cool on baking sheets for a few minutes and then slide parchment paper onto a cooling rack. Makes about 24 cookies.
Recipe by Baking Free at https://gfbakingfree.com/oats-are-gluten-free-or-are-they/