Stephen's Almost Gluten Free Cookies

My son, Stephen, is supposed to be on a gluten-free diet so when he was home for Summer Break we looked up recipes for him to have something sweet without wheat. We found a recipe on the food network and made several changes to it, which turned out (according to Stephen) really good!


• 8 ounces unsalted butter, melted
• 11 ounces rice flour, approximately 2 cups
• 1 1/4 ounces tapioca flour, approximately 1/4 cup +
• 1/2-ounce tapioca flour, approximately 2 tablespoons
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces sugar, approximately 1/4 cup
• 10 ounces light brown sugar, approximately 1 1/4 cups
• ½ cup brown rice syrup
• 1 whole egg
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups oatmeal
• 2/3 cup raisins
• 1 ½ teaspoons cinnamon

Directions
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, tapioca flour, xanthan gum, salt, cinnamon and baking soda. Set aside.
Add both of the sugars and the brown rice syrup to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add oatmeal and raisins, then stir to combine. (A hand mixer will work fine if a stand mixer isn’t available).
Line 2 cookie sheets with parchment paper and place dough by tablespoon at least 1 inch apart. Bake for 10 minutes, rotating the pans after 5 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.