These cookies bake up thick and chewy, with crisp golden edges giving way to soft, tender centers packed with old-fashioned rolled oats. Brown sugar and a touch of cinnamon bring warm, caramel-like depth to every bite, while plump raisins add little bursts of sweetness throughout. The dough comes together quickly in one bowl, so you're never far from a fresh batch cooling on the rack. Simple pantry staples do the heavy lifting here, resulting in a cookie that's sturdy enough to hold together and soft enough to melt in your mouth. It's an easy, crowd-pleasing treat to add to your gluten free baking rotation whenever a cookie craving hits.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
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