Oatmeal Cookies

My dad ate oatmeal for breakfast every morning when I was growing up. It always made sense that he would love oatmeal cookies too & my mom made them the best. She always added raisins for him & sometimes nuts, but would have to leave some separate without for me. I still don't like raisins & neither does Tink. I often make them with chocolate chips instead, which Tink enjoys, but craisins are good too. Make sure you buy gluten free oats & don't add too many mix-ins or you risk your cookies falling apart. Sometimes baking without gluten does suck, but at least the cookies taste the way they should.

Oatmeal Cookies

1 cup shortening or butter
1 ½ cups brown sugar
2 eggs
½ tsp gluten free vanilla
½ cup buttermilk
1 ¾ cup gluten free flour
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
3 cups gluten free oats
1 cup raisins, nuts, chocolate chips or craisins or mixture thereof (optional)

Preheat oven to 350˚F. Cream sugar, shortening, vanilla and eggs in large bowl. Stir in buttermilk. In small bowl, combine flour, baking soda, xanthan gum, baking powder, salt, cinnamon and nutmeg. Add dry ingredients to wet ingredients. Stir in oats and any optional ingredients. Spoon onto cookie sheet. Bake 8-10 minutes. Cool slightly before moving to wire rack to cool completely. Store cookies in an airtight container for 4 days or longer in the refrigerator. * For puffier cookies, chill dough before baking