Name: Gluten-Free Raisin Oatmeal Cookies
Prep time: 25 min
Cook time: 25 min
Yield: 36
Ingredients: Pecan halves or pieces - 1 cup; Light brown sugar - 1 ⅓ cups; Unsalted butter, at room temperature - ½ cup; Shortening - ½ cup; Eggs, at room temperature - 2; Vanilla extract - 2 teaspoons; Gluten-free all-purpose baking flour - 1 ½ cups; Unflavored gelatin - 1 (.25 ounce) package; Unflavored gelatin - 2 teaspoons; Baking powder - 1 teaspoon; Kosher salt - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground ginger - ¼ teaspoon; Gluten-free oats - 3 cups; Raisins - 1 cup

Ingredients for - Gluten-Free Raisin Oatmeal Cookies

1. Pecan halves or pieces 1 cup

2. Light brown sugar 1 ⅓ cups

3. Unsalted butter, at room temperature ½ cup

4. Shortening ½ cup

5. Eggs, at room temperature 2

6. Vanilla extract 2 teaspoons

7. Gluten-free all-purpose baking flour 1 ½ cups

8. Unflavored gelatin 1 (.25 ounce) package

9. Unflavored gelatin 2 teaspoons

10. Baking powder 1 teaspoon

11. Kosher salt 1 teaspoon

12. Ground cinnamon 1 teaspoon

13. Ground ginger ¼ teaspoon

14. Gluten-free oats 3 cups

15. Raisins 1 cup

How to cook deliciously - Gluten-Free Raisin Oatmeal Cookies

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2 . Stage

Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.

3 . Stage

Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.

4 . Stage

Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.

5 . Stage

Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.

6 . Stage

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

7 . Stage

Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.