Gluten-Free Oatmeal Cookies

Salty Oat Cookies, Gluten-Free http://artofglutenfreebaking.com   These are similar to the Teaism Salty Oat Cookies Adapted from The Washington Post, 6/13/07 Special Equipment Needed -a stand mixer is nice, but a hand mixer will do   Note: This recipe uses my gluten-free flour mix Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge): 1 1/4 C. brown rice flour 1 1/4 C. white rice flour 1 C. tapioca flour 1 C. sweet rice flour (also known as Mochiko) 2 scant tsp. xanthan gum (you can also use the gluten-free flour mixture (not baking mix) of your choice--just be  sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour.  If you use bean flour, it will add a bean taste to the cookies)   Ingredients 12 TBL (1 1/2 sticks) unsalted butter, softened 1 C light or dark brown sugar (I used dark) 1/2 C granulated sugar 2 large or extra large eggs 1 tsp vanilla extract 1 3/4 C Jeanne's Gluten-Free All-Purpose Flour Mix 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp ground cinnamon 2 C rolled oats (gluten-free)--not quick cooking Salt for sprinkling 1 C raisins (optional) Preheat oven to 375 degrees.  Line cookie sheet with parchment paper. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and oats.  Set aside. In the bowl of stand mixer fitted with the paddle attachment, beat butter for a few minutes on  medium-high until light and fluffy.  Add the two sugars, beat for a couple of minutes.   Scrape down sides.  Add the vanilla extract, beat to mix in.  Add the eggs, one at a time,  beating after each addition. Add the flour mixture to your butter mixture.  Beat just to incorporate. Make sure to scrape the  bottom of the mixing bowl--the resulting batter is thick enough that some of the dry ingredients  don't get incorporated.  Do a final mix by hand to incorporate any stray dry ingredients.   If using raisins, mix them in at this time. Form golf-ball sized balls of dough.  Even though the dough seems too sticky, you can  form them with your hands without too much mess.  Place them 2 inches apart on lined cookie sheet.   Generously sprinkle each cookie with a good pinch of salt. Bake at 375 degrees for 15 minutes.  Don't overbake.   The cookies should have a tender interior.  Transfer cookies to wire rack to cool completely. Enjoy! Nico's Note: I added a scant 1/2 tsp of Kosher salt instead of sprinkling them generously with salt.   I thought that added the right touch of salt.  It's better for me to make these in half batches and  freeze some so that I don't eat the entire batch at once.