Oatmeal-Raisin Cookies

• 1/2 cup raisins
• 1.05 ounces garbanzo bean flour (about 1/4 cup)
• 1.05 ounces sweet white sorghum flour (about 1/4 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup certified gluten-free quick-cooking oats

1. Preheat oven to 350u0b0.
2. Place raisins in a small bowl, and cover with warm water. Let stand 5 minutes. Drain.
3. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk.
4. Place sugars and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed until blended. Add raisins and oats; beat until blended.
5. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350u0b0 for 12 to 14 minutes or until edges of cookies are lightly browned. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

raisins, garbanzo bean flour, sweet white sorghum flour, starch, xanthan gum, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground allspice, salt, brown sugar, granulated sugar, unsalted butter, vanilla, egg, oats

Taken from www.myrecipes.com/recipe/oatmeal-raisin-cookies-2 (may not work)