Gluten Free Oatmeal Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder gluten-free
• 1 tablespoon cornstarch 
• 1 large eggs 
• 6 tablespoons granulated sugar 
• 0.8 teaspoon ground cinnamon 
• 0.3 cup light-brown sugar packed
• 2.3 cups old-fashioned oats gluten-free divided
• 0.3 cup pecans toasted chopped
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 8 tablespoons butter unsalted room temperature
• 1 teaspoons vanilla extract pure

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender

Directions

1. Preheat oven to 350 degrees. In a blender or coffee grinder, process 3/4 cup oats into a fine meal.
2. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in raisins, and remaining oats.In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart.
3. Bake until cookies are golden brown at edges, 15 to 18 minutes.
4. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.