Gluten Free Oatmeal Rasin Cookies

I experimented with converting my old favorite oatmeal cookie recipe to gluten free today.  I used to just make the "Family Favorite Oatmeal Cookies" recipe from the back of the Meijer brand quick oats.  With just a few changes, I was able to recreate these as a gluten free cookie.  They turned out crispy on the outside, but still soft on the inside.  I have also found that my cookies typically turn out much better when I bake them on an AirBake Insulated Cookie Sheet . Here's my gluten-free version:

1 cup vegetable shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp GF vanilla
1 cup GF oat flour
1/4 cup potato starch
1/4 corn starch
1 tsp xantham gum
1 tsp baking soda
1 tsp salt
3 cups GF oats
1 cup raisins

Preheat oven to 350.  Grease cookie sheet.  Beat shortening and sugar until creamy.  Add eggs and vanilla; mix well.  In a separate bowl, whisk together oat flour, potato starch, corn starch, xantham gum, baking soda, and soda to mix well.  Combine wet and dry ingredients. Stir in oats and raisins. Chill dough for 10-15 minutes. Using rounded tablespoons, roll into balls.  Place 2 inches apart on prepared cookie sheet.  Flatten with fork.  Bake 10 to 12 minutes or until lightly browned.  Let stand for a couple of minutes before removing to racks to cool.