Raisin Scotchie Oatmeal Cookies

Gluten free quick oats, brown rice flour and low fat coconut flour are combined with raisins, butterscotch chips, walnuts and cinnamon to make a crispy, chewy cookie you’ll love! ♥

2/3 cup butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 t. vanilla extract
3/4 t. baking soda
1/2 t. ground cinnamon
1/4 t. xanthan gum
1 1/2 cups gluten free quick oats
3/4 cup brown rice flour
1/4 cup low fat coconut flour
1/2 cup raisins
1/2 cup gluten free butterscotch chips (Hershey)
1 cup chopped walnuts

Cream together butter and sugars until light and fluffy. Beat in eggs and vanilla extract. In a separate bowl, combine oats, flours, baking soda, cinnamon and xanthan gum. Add to creamed mixture and beat until thoroughly blended. Stir in raisins, butterscotch chips and walnuts. Drop by rounded teaspoonful onto greased cookie sheet, spacing about 2 inches apart. Bake for 10-12 minutes at 350 degrees, until golden brown. Cool on wire rack. Makes about 4 dozen.

Tags: , , , , , , ,

Categories: Cookies, Recipes

One Comment on “Raisin Scotchie Oatmeal Cookies”

  1. monty08
    August 9, 2012 at 3:09 pm #

    Speaking from first hand experience with these awesome cookies….make two batches. They go fast!

Leave a comment:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: