My Raisin-Craisin-Nut-Oatmeal Cookies - Gluten-free

I love a good cookie and this one has been declared (by a variety of 'experts' ) 'VERY good' - they disappeared in record time from the plateful served to non-Celiac as well as Celiac guests.
(I found some chestnut flour and was curious - It worked well in this recipe, but I'm sure you could sub. sorghum or brown rice flour)

Ingredients (this is a large recipe that is easily cut in half)

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup packed brown sugar (I used Demara)
• 1/2 cup white sugar
• 4 eggs
• 2 tsp vanilla
• 1/2 cup chestnut flour
• 1 cup tapioca flour
• 1 tsp. baking soda
• 1 tsp. Cinnamon
• 1/2 tsp salt
• 2 tsp xanthan gum
• 3 cups Gluten-free oats
• 1 cup raisins
• 3/4 cup dried cranberries
• 1 cup chopped walnuts (or almonds, or pecans)

Method

1. In large mixing bowl, cream butter and shortening, then add eggs, sugar, vanilla and beat well.
2. Mix well together the flours, soda, cinnamon, salt xanthan gum and oats
3. Add to the butter mixure and mix until well blended
4. Drop by teaspoon onto lightly greased cookie sheets (you may flatten slightly with a fork if you want a little crisper cookie)
5. Bake for 18 minutes at 350'. (Don't over bake or they will go crumbly dry - I learned the hard way ! grrrr - ... but adjust baking time to your favorite softer or crispier cookie)

These are so good out of the oven, but they also freeze well.

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