These thick, chewy cookies get their signature texture from a generous mix of old-fashioned rolled oats and plump raisins, with warm cinnamon running through every bite. Creamed butter and a blend of brown and granulated sugar give the dough that classic light, fluffy base before the oats and raisins get folded in for chew and sweetness. A short chill firms up the dough so the cookies bake into rounds with golden, crackled edges and soft, slightly underdone centers that finish setting as they cool. Scooped, flattened, and baked in batches, they come out of the oven with that perfect balance of crisp edge and tender middle every good oatmeal raisin cookie needs. It's a great pick to add to your gluten free baking lineup whenever a craving for a classic, oat-studded cookie hits.
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Beat the softened vegan butter, brown sugar, and granulated sugar together in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
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