Oatmeal Cookies generally come in two varieties: soft and chewy with added fruit, or thin and crispy. In this recipe, we wanted to elevate the thin and crispy cookie to another level, while incorporating the traditional dried fruit that makes the soft and chewy cookies so great. Taking a cue from Christmas Lace cookies, we developed this variation, which brings the two types together for a new, and wonderful addition to your cookie jar. These must be stored separated by parchment paper in an absolutely air tight container, or they will soften in storage.

2c Old Fashioned Gluten Free Oats (we recommend Trader Joes, Bob’s Red Mill, or Cream HIll estates old fashioned oats)
1/2 c Better Batter Gluten Free Flour
1/2 teaspoon salt
3tsp baking powder
2 cup granulated sugar
1 cup shortening
2 Tbsp water
2 eggs
2 tsp vanilla extract
1/4 tsp cinnamon, optional
1 c dried chopped fruit (we used dried cherries in our picture)

Preheat oven to 325 degrees. Line several cookie sheets with parchment paper – it is very very important to line your sheets, and to use as many sheets as possible, since you cannot make these cookies on hot pans!

In the bowl of your electric mixer, cream the sugar, shortening, and water until smooth, at medium speed, about 2 minutes. Beat in eggs and vanilla, and optional cinnamon.

In a separate bowl, combine gluten free oats, Better Batter gluten free flour, salt, and baking powder, stirring until well combined. add to the liquid mixer and beat until combined, about a minute at medium speed.

Stir in chopped dried fruit and stir until combined.

Drop cookies by teaspoon fulls (this cookie spreads and works best only in tsp sized portions) onto prepared cookie sheets, placing at least 2 inches apart – this cookie spreads to about a 3-4 inch width!

Bake for 7-9 minutes or unti the cookie is bubbling and the edges are golden brown. Remove from oven and cool on baking sheet at least 5 minutes before transferring ON THE PAPER to a rack to finish cooling. Allow to cool completely before removing from the parchment paper. Allow to sit an additional minute or two to finish crisping up. Store in an airtight container, or eat immediately!