These cookies bake up with golden, set edges and soft, chewy centers thanks to hearty gluten free oats and a generous handful of plump raisins folded through the dough. Warm notes of cinnamon and nutmeg round out every bite, giving that classic bakery-style flavor without any fuss. A short chill before baking keeps the dough easy to scoop and helps the cookies hold their shape as they spread just enough. Butter creamed until light and fluffy gives the base its rich texture, while eggs and vanilla tie everything together into a tender, satisfying crumb. This is a solid pick when you're watching added sugar, since the oats and raisins carry so much natural sweetness and flavor on their own. Cooling them fully on a wire rack is worth the wait — it sets that chewy middle just right.
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Whisk together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened 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.
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