Chocolate Chip Oatmeal Raisin Cookies

• 1/2 cup dairy-free, soy-free vegetable shortening
• 1/2 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk
• 1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons rice milk
• 1 cup gluten-free old-fashioned oats
• 1/2 cup dairy-free, soy-free chocolate chips
• 1/2 cup raisins

1. Preheat the oven to 350F.
2. Line two baking sheets with parchment paper.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, granulated sugar, and brown sugar, mixing on medium speed for about 1 minute.
4. Add the vanilla and egg replacer and mix for 20 seconds.
5. In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
6. Add the flour mixture to the mixer in three batches, mixing on low speed, alternating with the rice milk.
7. Add the oats, chocolate chips, and raisins.
8. Mix on the lowest possible speed until just combined.
9. Use a wooden spoon or rubber spatula to finish blending, if necessary.
10. Drop by rounded tablespoons onto the baking sheets, spacing them 3 inches apart.
11. Bake for 12 minutes in the center of the oven, or until lightly golden around the edges.
12. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.

vegetable shortening, granulated sugar, brown sugar, vanilla, egg replacer mixed, flour, xanthan gum, baking soda, salt, rice milk, oats, chocolate chips, raisins

Taken from www.epicurious.com/recipes/food/views/chocolate-chip-oatmeal-raisin-cookies-379148 (may not work)