Gluten-Free Oatmeal Cookies

Ingredients

• ½ cup butter, melted and cooled slightly ( (4 ounces; 113 grams)
• ¾ cups firmly packed brown sugar (see note (6 ounces; 170 grams)
• 1 large egg (about 2 ounces; 57 grams, out of shell)
• 1 teaspoon vanilla extract
• 1 cup gluten-free flour, see note (5 ¼ ounces; 150 grams)
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups gluten-free old-fashioned oats (uncooked ) (5 ¼ ounces; 148 grams)
• 1 cup chocolate chips, optional (about 6 ounces; 170 grams)
• 1 cup raisins, optional (5 ¼ ounces; 148 grams)

Instructions

1. Heat oven.
2. Adjust oven rack to the middle position and heat the oven to 350°F. Line two baking sheets with parchment paper.
3. Make dough.
4. Stir together melted butter and brown sugar until smooth in a large bowl. Add the egg and vanilla extract. Mix until thick and smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips and raisins, if using. Mix until combined.
5. Bake cookies.
6. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until the edges are light brown and the cookies are set, about 12 minutes.
7. Cool cookies.
8. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. While they cool, bake the remaining dough on the second baking sheet. Transfer cooled cookies to a wire rack and allow to cool completely.
9. Store cookies.
10. Keep the cookies covered on the counter for up to four days or freeze for up to three months.To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.