Gluten-Free Raisin Oatmeal Cookies

• 1 cup pecan halves or pieces
• 1 1/3 cups light brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup shortening
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 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
• 1/4 teaspoon ground ginger
• 3 cups gluten-free oats
• 1 cup raisins

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
3. 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.
4. 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.
5. Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
6. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 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.

pecan, light brown sugar, unsalted butter, shortening, eggs, vanilla, flour, unflavored gelatin, unflavored gelatin, baking powder, kosher salt, ground cinnamon, ground ginger, oats, raisins

Taken from www.allrecipes.com/recipe/259786/gluten-free-raisin-oatmeal-cookies/ (may not work)