I went to a friend's birthday party the other day, and wanted to bake something to bring to her. I am that guest that always shows up with something for dessert, as opposed to a bottle of wine/case of beer. She told me the only dessert she really liked was pumpkin pie, but I waited too long before the party to start a pie. These I whipped up an hour before we left, walking to her house with the bag partially open to let the steam out, so the warm cookies didn't get all soggy. These would be good with chocolate chips, if you don't like raisins.
I only baked half of the cookie dough to bring to the party, and kept the rest in the fridge to bake later. The cookie dough that sat in the fridge for a day (or two) actually turned out a little better, thicker and lighter. They were great baked right away, but definitely benefited from resting overnight. I used all shortening baking these, but you can use half shortening and half butter. I just didn't have room temperature butter.
Oatmeal raisin cookies
I made these a few years ago, as sandwich cookies, using Elise's recipe from Simply Recipes. I cut down the sugar, thinking I might make sandwich cookies and I didn't want them too sweet. I ended up not making sandwich cookies, but liked them with less sugar. I didn't even notice in the final result that there was less sugar. I also added some rum, and baking soda, to see if I could get the cookies a bit fluffier.
1 1/2 c rice flour mix
1/2 t xanthan gum
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1 t cinnamon
3/4 c shortening, or shortening/butter mix
1 1/2 c brown sugar
2 t vanilla
2 T rum
3 c oats
1 1/2 c raisins
Whisk together the flour mix, xanthan gum, salt, baking powder, baking soda, and cinnamon. Set aside. Beat the shortening until soft, then add the sugar. Cream until fluffy, then add eggs one at a time. Add vanilla and rum, beat until well combined, then fold in the dry ingredients. Fold in the oats, then the raisins. Stick the dough in the fridge for half an hour, while you preheat the oven to 350. Drop teaspoonfuls of dough onto a cookie sheet, about 2 inches apart, and bake 10 minutes, or until cookies don't look wet and are starting to brown. Let them sit on the cookie sheet for 5 minutes or so, then remove to a rack to cool. Dough can be kept in the fridge for up to 3 days, and baked when you want cookies.
Recipe can be halved, this recipe makes about 50 cookies.
Can't find gluten-free oats? There are a whole bunch of brands on amazon.