Kacy made these cookies for Justin's mom and passed on the recipe. They were delicious! Justin ate a ton of them, which is saying something since he isn't a big treat person.
4 cups gluten-free old-fashioned oats
1/4 cup almond flour, or additional 1/2 cup oats
2 tbsp. cornstarch
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup coconut
1/4 cup dried cranberries
1/2 cup raisins
1. In a blender, process 1 cup oats (or 1 1/2 cups oats if omitting almond flour) into a fine powder. Whisk together ground oats, cornstarch, almond flour, cinnamon, baking powder, and salt.
2. In a separate bowl, beat butter and sugars. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in coconut, raisins, cranberries, and remaining 3 cups oats. Refrigerate dough for 20 minutes.
3. In batches, drop balls of dough onto greased aluminum foil lined baking sheet. Bake 10 minutes at 350 degrees. Let cool on cookie sheet for 2-3 minutes before transferring to rack to cool completely.
Yield: 3 dozen cookies
I substituted chocolate chips for dried fruit, which was great since I've never been huge on oatmeal raisin cookies. Make sure to refrigerate the dough; Kacy said they were pretty crumbly when she didn't. Also, we tried baking them on the aluminum foil, on a ungreased cookie sheet, and a non-stick cookie sheet. They seemed to do best on the non-stick cookie sheet. We found they stay together the best if you let them cool down (almost completely) on the baking sheet.