Carolyn's Oatmeal Raisin Cookies*

1 cup salted butter or margarine at room temperature
1 1/2 cup tightly packed brown sugar
1/2 cup white sugar
2 large eggs
1-2 teaspoons pure vanilla extract
2 cups fine rice flour + 2 teaspoons Xanthan Gum
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
3 cups pure oats*
1 cup each large dark and golden raisins

Preheat oven to 350 degrees (f) , combine butter or margarine with both sugars. Cream until fluffy, add eggs mixing them in well. Then the vanilla and mix again.

In a separate bowl sift the flour (and Xantham gum) and mix in the baking soda, salt and cinnamon, mix well.

Now gently add the the dry ingredients to the wet mixture, (I through them in the first time and when I turned on the mixer again I had a cloud if flour everywhere)
Now the whole thing should be getting pretty thick, and unless your electric mixer is really powerful you may want to fold in the oats by had. Once the oats are incorporated add the raisins. I like using the light and dark raisin for there different tastes and textures. By now you should have a pretty stiff pile of goop.

I use parchment paper on three baking sheets (I believe they are technically called a half sheet, but you normal size cookie sheet is just fine.

Scoop out the cookie mixture into balls about 1 1/2" in diameter, I use an ice cream scoop. and place about a dozen on the tray. Spread them out they will need some room to flow. Pop them into that now warm oven one tray at a time, for about 15 minutes. I set the time for 7 minutes and turn the tray abound at that point then the timer again for another 8 minutes. Depending on your oven and how you like your cookies a minute or two more for a firmer crunchier cookie a little less for a softy chewy treat. I prefer them a little soft.
 
Bring the done cookies out and repeat the baking cycle for the next tray. I let the cookies cool for about 4-5 minutes then transfer to a wire cooling rack. By the time the first tray is cool the third is in the oven and if I have some cookie dough left, I reuse the first tray for the last bunch of cookies. I generally get about 4 dozen out of this recipe. As with all cookies keep them in an airtight box. I have no idea how long they will last in the box around my house they are gone in less than a week.

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I adapted this recipe from my Mom's files,  Carolyn and as it turns out my neighbour Al are from the planet Celia, and are therefore Celiacs. NO GLUTEN!
I love feeding friends so this has been an interesting lesson for me. Here is the secret of baking for Celiacs.
1 cup fine  ground rice flour + 1 teaspoon Xanthan gum  = 1 cup flour
That's it. now the consistency is a little different but it's a great rule of thumb for baking. I honestly can't tell the difference between the rice flour cookies I make for Carolyn and the wheat flour cookies I make for my kids.

One other thing, The oats have to be from a known wheat free processing facility. Regular oats can contain enough wheat gluten to make a celiac really ill. Hard to find but they are available from some health food stores. It will say they are gluten free on the box. Look for it.

Cheers!