There is something intensely comforting to me about oatmeal raisin cookies. On their own, I find raisins completely disgusting, but wrapped up in a buttery and chewy oatmeal cookie, they are completely delightful and remind me of warm and cozy days.
The end of 2012 came with some heavy-hearted news, across the country and in my own hometown and own community. It also came with some intensely cold weather that has turned me into more of an introvert than I could ever imagine I'd be. That being said, I've needed some comfort. And nothing says comfort to me like a soft and chewy cookie filled with raisins, walnuts, and coconut. Cookies can make things at least a little better. I believe that.
Chunky Oatmeal Raisin Cookies
makes about 18 large cookies
1/2 cup butter, softened
1/4 cup shortening
1/4 cup granulated sugar
1/2 cup brown sugar
1 cup gluten-free all-purpose flour (containing xanthan gum)
2 cups certified gluten-free rolled oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sweetened shredded coconut
3/4 cup chopped walnuts
3/4 cup raisins
Preheat oven to 325 degrees F.
In a mixer fitted with the paddle attachment, stir together butter, shortening, and sugars until combined. Scrape down sides of bowl and paddle. Add eggs, one at a time, incorporating between each egg.
In a separate bowl, stir together flour, oats, baking soda, cinnamon, and nutmeg. Add to mixing bowl and mix just until combined. Stir in remaining ingredients.
Using a 1/3 cup-sized scoop, scoop dough onto ungreased baking sheets, making sure cookies are spaced at least 2 inches apart. Bake 13-15 minutes, rotating pans halfway through, until cookies are set. Cool before removing cookies from baking sheet.