Gluten-Free Raisin Oatmeal Cookies

Name: Gluten-Free Raisin Oatmeal Cookies
Total time: 113
Yield: 36
Ingredients: 1 cup pecan halves or pieces; 1 ⅓ cups light brown sugar; ½ cup unsalted butter, at room temperature; ½ cup shortening; 2 eggs, at room temperature; 2 teaspoons vanilla extract; 1 ½ cups gluten-free all-purpose baking flour; 1 (.25 ounce) package unflavored gelatin; 2 teaspoons unflavored gelatin; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; 3 cups gluten-free oats; 1 cup raisins

Recipe by Terri Johnson from allrecipes.com

Snack,Dessert 2 Hr. 53 Mins.

Ingredients

36 servings

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1 cup pecan halves or pieces
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1 ⅓ cups light brown sugar
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½ cup unsalted butter, at room temperature
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½ cup shortening
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2 eggs, at room temperature
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2 teaspoons vanilla extract
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1 ½ cups gluten-free all-purpose baking flour
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1 (.25 ounce) package unflavored gelatin

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2 teaspoons unflavored gelatin
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1 teaspoon baking powder
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1 teaspoon kosher salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground ginger
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3 cups gluten-free oats
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1 cup raisins

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
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.
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.
Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
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.