These cookies keep things simple and cozy, with butter, brown sugar, and a touch of maple syrup creamed together until light and fluffy for that classic bakery-style base. Old-fashioned rolled oats give every bite a hearty chew, while plump raisins and a warm hit of cinnamon round out the flavor without needing a mountain of sugar to get there. The dough comes together fast in two bowls, then bakes up golden at the edges and soft in the middle — exactly how a good oatmeal cookie should be. A short cool on the rack lets them set into that perfect chewy-on-the-inside, slightly crisp-on-the-outside texture. This one's a solid pick for a gluten free cookie jar, delivering all the nostalgic comfort of a classic oatmeal raisin cookie in every batch.
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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 maple syrup with an electric hand mixer on medium speed until pale and creamy, about 2 minutes.
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