1 cup (8 oz) cold Butter, cut into cubes
\n1\/2 c + 1Tbsp (4 oz) [Truvia]Brown Sugar Blend
\n1\/4 c (1 oz) Monk Fruit Sweetener
\n2 Eggs, large
\n2 1\/2\u00a0 cups (11.8oz) Gluten Free Flour Blend
\n1 1\/2 cups (4.76 oz) Gluten Free Rolled Oats
\n1 teaspoon Cornstarch
\n3\/4 teaspoon Baking Soda
\n1\/2 teaspoon Salt
\n1\/2 teaspoon Cinnamon
\n1 1\/2 cups (8.4 oz) Raisins
\n1 cup (4.1 oz) Walnuts, chopped<\/p>\n
And you know I am going to add a splash of Vanilla and prolly a splash of Rum!<\/p>\n
Preheat oven to 410F (210C)
\nIn a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes.
\nAdd eggs, one at a time, mixing well after each addition.
\nAdd flour, oats, cornstarch, baking soda, salt and cinnamon; stir until combined.
\nStir in raisins and chopped walnuts.
\nChill dough for 15 minutes.
\nPortion 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
\nBake for 9 – 11 minutes or until golden brown on the top.
\nLet them rest for at least 15minutes to set on cookie sheet before moving to wire cooling rack to cool completely<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00a0 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 … Continue reading Levain Bakery Gluten Free Sugar Free Oatmeal Raisin Cookies<\/span>