2 cups all-purpose gluten-free flour, spooned and leveled *
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup packed dark brown sugar **
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups gluten-free rolled oats
1 cup raisins
Instructions
Preheat the oven to 350 degrees. Line two non-stick bronze or dark gray-colored baking sheets with parchment paper. ***
In a medium bowl, combine the flour, baking soda, salt, and cinnamon in a medium bowl.
In a large bowl, cream the butter and sugars on high speed for 3 minutes, until the mixture gets pale in color a little fluffy. ****Beat in the eggs, one at a time, on medium speed for a full minute each. ****
Beat in the vanilla extract.
Add the flour mixture to the wet mixture in thirds, beating on medium speed until well combined.
Beat in the oats until combined.
Use a spatula to fold in the raisins.
Cover the bowl and let the dough chill in the refrigerator for at least one hour or overnight. If chilling overnight, let it sit out for 30 minutes before scooping. *****
Use a cookie scoop to scoop heaping spoonfuls of dough onto the baking sheets, arranged two inches apart from one another. I can fit 12 on one sheet. ******
Bake the cookies for about 12 minutes, until the cookies look set.
Let cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
These are best served fresh out of the oven, but can be stored in an airtight container for up to four days.
