Best Gluten Free Oatmeal Cookies

3/4 cup butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
200 grams gluten free flour blend (I use Bob’s Red Mill from Sobey’s)
1/2 teaspoon xanthum gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
270 grams gluten free uncooked quick oats
1 cup raisins
1/2 cup butterscotch chips
1/2 cup chocolate chips

Beat butter and sugars until creamy. Add eggs and vanilla and beat for 2 minutes. Sift dry ingredients (flour, xanthum gum, soda and cinnamon) and mix on low-medium for 2 minutes – scraping after each minute. Sitr in oats, raisins, chocolate and butterscotch chips. Preheat oven to 350 F. Let the batter rest for 30 minutes on the counter. Drop dough by rounding tablespoons on parchment lined cooked sheets. Flatten in the cookies with the bottom of a glass. Bake 12 minutes. Cool for 5 minutes. Remove to wire rack to cool completely. Makes about 4 dozen cookes.

Written by Pam