Preparation time: 10 minutes

Baking time: 15 to 18 minutes per batch (two batches)

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• Oatmeal-Raisin Cookies

If you like, replace the raisins with the same amount of chocolate chips, which is equally delicious. If you’re indecisive, or just want to mix it up a bit, use half raisins and half chocolate chips.

Makes 12 cookies

• ⅔ cup packed brown sugar
• 2 tablespoons cold unsalted butter or buttery spread
• ½ teaspoon pure vanilla extract
• 1 large egg
• 1 cup Carol’s Gluten-Free Flour Blend
• ½ teaspoon xanthan gum
• ⅛ teaspoon (dash) baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt (or ⅛ teaspoon/dash if using butter spread)
• ¾ cup gluten-free rolled oats*
• ½ cup raisins

1. Place a rack in the center of the oven. Preheat the oven to 375°F. Line a 9x13-inch baking sheet (not nonstick) with parchment paper.

2. In a medium bowl, with an electric mixer on low speed, beat the brown sugar, butter, and vanilla together until smooth. Beat in the egg until well blended. In a small bowl, whisk together the flour blend, xanthan gum, baking soda, cinnamon, and salt until thoroughly blended. Beat the dry ingredients into the butter-sugar mixture on low speed until no flour streaks remain. Beat in the oats and raisins. The dough will be stiff.

3. Drop twelve 2-tablespoon-sized balls at least 1½ inches apart on the baking sheet. (For uniform-size balls, use a #30 ice cream scoop or a 2-tablespoon measuring spoon.) For thinner cookies, flatten the dough with a wet spatula to a ½-inch thickness before baking.

4. Bake until the edges of the cookies are firm and lightly browned, 15 to 18 minutes. Cool the cookies on the baking sheet on a wire rack for 5 minutes, then use a thin metal spatula to transfer the cookies to the rack to cool completely. Repeat with remaining dough.

*Check with your physician to make sure gluten-free oats are right for your diet.

Per cookie: 155 calories; 2g protein; 3g total fat; 1g fiber; 30g carbohydrates; 21mg cholesterol; 78mg sodium