Wheat-free Oatmeal Raisin Cookies

Christmas 2007 was Barbara’s first true baking experience. At her great-grandmother's house, she made two kinds of cookies—one was a maple sugar cookie that she decorated with dried fruits and shredded coconut. The other cookie, the one she’s pointing to in the photo, turned out to be surprisingly more delicious than the original recipe. Here’s the recipe we used:

BARBARA’S OATMEAL RAISIN COOKIES (WHEAT-FREE)

makes approx. 4 dozen

• 1 cup butter
• 1 cup maple sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup oat flour
• ½ cup barley flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 3 cups oats (quick oats will hold together better, old fashioned oats give more texture)
• 1 cup raisins

Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt. Add dry mixture to wet mixture. Mix well. Stir in oats and raisins; mix well. Drop by rounded spoonful onto ungreased cookie sheet. Bake about 11 minutes, until golden brown. Cool 1 minute on cookie sheet; remove to wire rack to cool completely. Enjoy!

These might just be the best oatmeal raisin cookies you’ve ever had!