Favorite Gluten Free Oatmeal Raisin Cookies

In my mind, fall weather and oatmeal cookies are the perfect pair (along with football, sweaters and jackets!)  Growing up I always used the recipe on the back of the Quaker Oats container, so that's where I turned when I woke up in the mood for oatmeal raisin cookies.  Although I can no longer eat Quaker brand oats, (due to cross contamination with gluten) the recipe so easily transforms into a gluten free version you'll cry tears of happy joy.  Seriously, all I did was swap out the flour for a gluten free blend, add a bit of xanthum gum and use gluten free oats. Voila!  C'est Magnifique! (I don't speak French, but if I did that's what I'd say.)

GF Oatmeal Raisin Cookies

1 cup shortening
1/2 cup sugar
1 cup brown sugar
2 eggs

1 tsp. vanilla

1 1/2 cups Gluten free flour blend

1 tsp. xanthum gum

1 tsp. baking soda

1 tsp. ground cinnamon
1/2 tsp. salt
3 cups gluten free quick cooking oats

1 cup raisins

Heat oven to 350°F. Beat shortening and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; add to butter mixture, mixing well. Stir in oats and raisins; mix well. Dough will be nice and thick.  Drop by rounded tablespoons onto cookie sheets. Bake 10-12 minutes.