1 cup (8 oz) cold Butter, cut into cubes
1/2 c + 1Tbsp (4 oz) [Truvia]Brown Sugar Blend
1/4 c (1 oz) Monk Fruit Sweetener
2 Eggs, large
2 1/2 cups (11.8oz) Gluten Free Flour Blend
1 1/2 cups (4.76 oz) Gluten Free Rolled Oats
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups (8.4 oz) Raisins
1 cup (4.1 oz) Walnuts, chopped
And you know I am going to add a splash of Vanilla and prolly a splash of Rum!
Preheat oven to 410F (210C)
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes.
Add eggs, one at a time, mixing well after each addition.
Add flour, oats, cornstarch, baking soda, salt and cinnamon; stir until combined.
Stir in raisins and chopped walnuts.
Chill dough for 15 minutes.
Portion dough into 4.5 oz – 6 oz balls, depending on your preference but keeping all cookie dough portions as close to equal as you can, and place on parchment lined cookie sheet; about 4 – 6 cookies per sheet, giving them room to spread
Bake for 9 – 11 minutes or until golden brown on the top.
Let them rest for at least 15minutes to set on cookie sheet before moving to wire cooling rack to cool completely