Double Oatmeal Cookies

Adapted from Flavor Flours by Alice Medrich

Note 1: I make the dough and refrigerate it overnight. If you don't want or have the time to do this, you should refrigerate the dough for at least 2 hours before baking. I always preheat my oven enough in advance that it is at the desired temperature for at least 15 minutes before putting the cookies in to bake. Thirty minutes is better. Always let the oven reheat again for at least 5 minutes before putting in a new batch to bake.

Note 2: This recipe - the best oatmeal recipe I have found - is gluten-free. If this is important to you, and you are using Bob's Red Mill Oat Flour, make sure you use the one that is marked GF as it is produced in a gluten-free facility.

Note 3: This recipe is adaptable going from raisins and walnuts to other ingrdients. I have used white chocolate and macadamia nuts in their place and plan to try them with dark chocolate chips and pecans.

Double Oatmeal Cookies
Adapted from Flavor Flours by Alice Medrich

125g oat flour
190g rolled oats
1/2 teaspoon salt
1 teaspoon baking soda    
3/4 teaspooon xanthan gum (Do NOT omit this.)
225 - 227 unsalted butter, melted and cooled
150g granulated sugar
150g packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon vanilla extract
2 large eggs at room temperature
115g coarsely chopped walnut pieces
140 grams raisins

Combine the oat flour, rolled oats, salt, baking soda, and xanthan gum in a medium bowl, and mix blended.

In a small bowl, beat the eggs with the teaspoon of vanilla.

In a large bowl, mix the butter, sugars, cinnamon, and nutmeg. Whisk in the egg and vanilla mixture. Stir in the oat mixture and mix the batter with a spatula for about 1 minutes. (If you want the cookies to be crunchy, don't mix longer than this. The longer you mix, the chewier they will be.) Stir in the nuts and raisins. Let stand for a minimum of 2 hours or. preferably - and what I ALWAYS do - is refrigerate the dough overnight.

Preheat the oven to 325°F regular bake; 300°F convection bake if you have it. I use convection.

Using a cookie scoop and your hands, roll the dough into balls 25g each. (I weight each one as I go along.) Put 6 balls on each parchment-lined* half sheet pan you are using, and bake for 16 to 20 minutes. (I bake mine for 17 minutes, but this, of course, depends on your oven.)

*If you want the cookies especially crunchy, use foil with the dull side up on your half sheet pans instead of parchment.