Ingredients

2 tbsp unsalted butter

2.5 cups rolled oats (regular, not the quick cooking ones)

1 cup raisins (sometimes I use chopped pecans and chocolate chips instead)

3/4 cup unsalted butter

1 cup brown sugar

1/2 cup white sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground allspice

1/8 tsp ground nutmeg

1 tsp vanilla essence

2 eggs

2 tbsp rice flour

1 and 1/4 cup all purpose flour

1 cup dark chocolate chips

sea salt (to sprinkle on top, I used the Himalayn pink salt grinder from Trader Joe's)

Directions

1.  In a large bowl, melt the 2 tbsp butter in the microwave for 25 seconds (until just melted).  Remove from the microwave and mix in the oats and raisins.  Set aside until Step 6.

2.  In a large bowl, use an electric beater to cream the 3/4 cup butter with the brown sugar and white sugar until smooth.

3.  Add the baking powder, baking soda, cinnamon, allspice, and nutmeg.  Beat on low speed until mixed.

4.  Add the vanilla and eggs.  Beat on low speed until mixed.

5.  Add the rice flour and all purpose flour.  Beat on low speed until just mixed (do not over beat).

6.  Add the oatmeal mix from Step 1 and the chocolate chips.  Mix well using a large spoon (do not use the beater).  Refrigerate for at least an hour.

7.  Remove from the fridge.  Make round balls ~ 1 tbsp big (I like small cookies, but you can make them bigger if you want).  Place ~2 inches apart on a Silpat (my new favorite kitchen toy) or lightly greased cookie sheet and flatten slightly.  Sprinkle the top with crushed sea salt.

8.  Bake at 375 F for ~15 mins (until the edges begin to turn brown).  Remove from oven and transfer to a cooling rack.