A great thing to have on hand for lunch boxes, after-school, or a little hangry snack! Bonus – they freeze well too.
Preheat the oven to 350F/175C. Line a baking sheet with parchment paper.
In a large size bowl, cream the butter and sugars together with an electric beater.
Add eggs and vanilla into the wet mix and beat well.
In a separate bowl, mix the flour, baking soda, cinnamon, salt & nutmeg.
Gradually incorporate the dry mix into the wet mix with a spatula, until well combined.
Add the oats and raisins to the mixture. Stir well until evenly distributed.
Scoop about 1 1/2 tbsp onto you parchment lined baking sheet.
Optional – for evenly shaped cookies, gently press down on the dough
Bake for 10-12 mins.
PS – for soft cookies bake 10 mins max!
Gluten Free Vanilla Cupcake Mix
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