Recipe - Oatmeal Raisin Cookies

Hello,

This recipe is not gluten free, but it was a staple during the 3 years after Katie "got over" her allergy to wheat and gluten and before we were told that she needed to avoid wheat and gluten once again. The thing I love about this recipe is that no one could ever tell that it did not have milk or eggs. Everyone loved these cookies.

Oatmeal Raisin Cookies

1 cup (2 sticks) margarine, softened (Fleischman's Unsalted Margarine (contains soy) or Spectrum Shortening (contains palm))
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs (1 tbsp. Ener-G Egg Replacer + 4 tbls. water)
1 tsp. vanilla
1 1/2 cups all purpose flour (I miss those days!) (You could try Bob's Old Red Mill Gluten Free Baking Flour)
1 tsp. baking soda
1 tsp. cinnamon (We avoid.)
1/2 tsp. salt (optional)
3 cups Quaker Oats (These contain gluten.)
1 cup raisins (We avoid. Do not use if your child is sensitive to Salicylates.)

Heat oven to 350 º F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats and raisins (if using); mix well. Drop by rounded teaspoonfulls onto greased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Makes 4 dozen. For bar cookies, bake 30-35 minutes in ungreased 13"x9" baking pan. These store and freeze well.