2 1/4CupGluten Free All Purpose Flour or Regular All Purpose Flour
1TspBaking Soda
1TspSalt
1CupButterSoftened
3/4CupGranulated Sugar
3/4CupPacked Brown Sugar
2Eggs
1TspVanilla Extract
1CupRaisins
3CupsOld Fashioned Oats or Certified Gluten Free Old Fashioned Oats
1TspGround Cinnamon
Instructions
Preheat oven to 375*.
Combine the flour, baking soda, and salt into a large mixing bowl or bowl from the stand mixer.
Mix in the softened butter, granulated sugar, and brown sugar. Whisk in the eggs and vanilla.
Fold in the raisins, oats, and cinnamon.
Drop by the tablespoonful on an ungreased cookie sheet about 2 inches apart. They can also be placed on a cookie sheet lined with parchment paper. They do not spread much, so press them down if you want a more flat cookie.
Bake for 10-12 minutes. Remove cookies and move to wire rack to cool.
Note: I found that the bake time needed to be increased just a bit using the gluten free flour from the original recipe, about 2-3 minutes longer.
Makes about 3 Dozen
Notes
Remember when making these gluten-free, it may take about 3 minutes longer on bake time. Watch them closely and remove them when they are slightly browned. They will finish fully cooking while cooling.