Oatmeal Raisin Bars GF

By MaryEllen

Directions for cookies: Scoop the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. If the dough is too sticky to roll, either scoop without rolling, or refrigerate or freeze until very cold before baking.

Bake for 8 – 10 minutes, or until light brown.

Ingredients

• 1/2 1/2 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
• 1/2 1/2 1/2 cup granulated cane sugar
• 1/2 1/2 1/2 cup light brown sugar
• 2 2 2 eggs or substitute
• 2 2 2 teaspoons pure vanilla extract
• 1 1/4 1 1/4 1/4 cup gfJules™ All Purpose Gluten Free Flour
• 1/2 1/2 1/2 teaspoon baking soda
• 2 2 2 teaspoons baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 Tablespoon cinnamon
• 1 1/2 1 1/2 1/2 cups gfJules™ Certified Gluten-Free Oats
• 1/2 1/2 1/2 cup baking raisins*

Details

Adapted from gfjules.com

Preparation

Step 1

Cream the sugars and butter until light and fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.

In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.

Preheat oven to 350° F (static) or 325° F (convection).

You can bake this recipe as bar cookies by lining a 8×11 or 9×13 pan with parchment or oiled foil. Scoop dough into the lined pan and smooth with a rubber spatula. Bake for 20-25 minutes, depending on how thick the dough is/big the pan is — the thicker the dough/smaller the pan, the longer they’ll need to cook.

Remove to cool on a wire rack. Pull up on the parchment or foil to neatly remove from the pan. Once cooled, slice into bars.