These are your classic oatmeal raisin cookie – crispy around the edges and soft and chewy in the middle – basically heavenly perfect!
Oats don’t contain gluten but they would regularly be contaminated with gluten in their processing or storing stages so it’s important to use certified gluten free oats in the recipe.
I love this recipe for it’s simplicity. Just a bowl and a good spoon are needed. In order to prevent them spreading, I pop them in the fridge for 15-30 minutes before baking.