Oatmeal Cookies

Tim and I had a hankering for some Oatmeal Raisin Cookies and we were watching Ina Garten she made her famous cookies, so I decided to alter her recipe and make it GFV (gluten free vegan) and they are delicious! I am usually a no oil added gal, and these break all the rules.

1 Cup (2 sticks) Earth Balance Buttery Sticks
1 Cup Dark Brown Sugar (lightly packed)
1 Cup Sugar
2 tsp Vanilla
2 eggs worth of Egg Replacer (mix in bowl and let sit for 5 minutes)
1 1/2 Cup Bob's Red Mill Gluten Free All Purpose Flour
1/4 + 1/8 tsp Xanthan Gum (1/4 tsp per cup of flour - this is used in GF baking to add volume)
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Salt
3 Cups Bob's Red Mill Gluten Free Rolled Oats
1 1/2 Cup Raisins
1 1/2 Cup Pecans (toasted and roughly chopped)

Preheat oven to 350 degrees.
Toast Pecans on cookie sheet for 6-10 minutes until fragrant - take out to cool before roughly chopping.
Sift dry ingredients together and set aside - this is important with gluten free all purpose flour as it tends to clump at times.
In the bowl of a mixer, cream together "butter" and sugars until light and fluffy. Add vanilla and "eggs" and mix together. Slowly add flour mixture to wet mixture until well blended.  Add oats, raisins and pecans until incorporated.

Scoop (I use a small ice cream scooper) onto parchment paper covered cookie sheets and slightly press down, then bake 12-16 minutes.  These cookies don't spread too much, I didn't press down my first batch to gauge how much I need to press the second batch - it is slight, don't press too much.

Cool on cooling rack and enjoy!