These cookies are soft and chewy, made with peanut butter and raisins, but no flour.

Flourless Oatmeal Raisin Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

1½ cups raisins

½ cup unsalted butter, room temperature

1¼ cups creamy peanut butter
1 cup granulated sugar

½ cup firmly packed dark brown sugar

1 teaspoon light or dark corn syrup

3 large eggs

1 teaspoon pure vanilla extract

2 teaspoons baking soda

½ teaspoon ground cinnamon

4 cups old-fashioned oats

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Dough:
2. In a vegetable steamer over hot water, place raisins; cover and steam for about 10 minutes. Uncover and set aside to cool.
   
   
3. In a large bowl of an electric mixer, combine butter, peanut butter, granulated sugar, brown sugar, and corn syrup; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add baking soda and cinnamon; stir well. Add oats and cooled raisins; stir until mixed.
   
   Bake:   
4. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 15 minutes or until edges are very lightly browned. Cookies should still be soft in the middle. Do not overbake; the cookies will firm up as they cool, and they are best if they are soft.
   
   
5. Remove from oven and let cookies cool on baking sheet one minute. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Makes about 6 dozen cookies
   
   TheBakingPan.com
   
   Recipe adapted from Maida Heatter, Christmas Memories with Recipes, Wings Books, New York, 1999
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