Gluten Free Vanishing Oatmeal Raisin Cookies

Ainekset

1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

3/4 Cup(s) firmly packed brown sugar

1/2 Cup(s) granulated sugar

2 Large Eggs

1 Teaspoon(s) vanilla

1 1/2 Cup(s) gluten free multi-purpose flour blend

1 Teaspoon(s) gluten free baking soda

1 Teaspoon(s) ground cinnamon

1/2 Teaspoon(s) salt (optional)

3 Cup(s) plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats, uncooked, divided

1 Cup(s) raisins

Ohjeet

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add flour blend, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add flour blend, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Ravinto

• Kalorit: Calories Calories 100