On the morning of Sunday, July 11th, my friend sends me a text saying, "I feel like having a cookie."  At that moment, I had the most immense yearning for a cookie that I've ever had.  For those of you who don't know me too well, I'm really just not a sweets fan.  Yes, they're very tasty, but I am content without them.  What I'm saying is, it is odd to have a craving like this consume me so suddenly.

So the hunt began.  After looking through about a dozen cookbooks and searching the internet, I settled on a gluten-free, dairy-free, egg-free oatmeal raisin cookie recipe from Sophie-Safe Cooking by Emily Hendrix.

Here's the recipe:

1/2 cup (1 stick)   margarine or shortening (I used Earth Balance buttery spread)
1 cup                     brown sugar
1/2 cup                 white sugar
1 tsp.                     vanilla
1/3 cup                 rice milk (I used unsweetened Almond Breeze)
2 1/2 cups            GF oat flour
1 tsp.                     cinnamon
1/2 tsp.                 baking soda
1/4 tsp.                 salt
2 cups                  GF old-fashioned rolled oats
1 cup                     raisins