1¾cups (180 g)rolled oats(I only use Purity Protocol oats to ensure gluten free)
2cups (300 g)raisins
In a medium bowl, whisk together all dry ingredients (gf flour blend, baking soda, salt, cinnamon, and nutmeg); set aside.
Cream butter in a large bowl. Slowly add granulated sugar and brown sugar and continue to cream just until light, but not fluffy (30 seconds to 1 minute). Add eggs, one at a time, and beaet until smooth (scraping down the sides of the bowl in between, if necessary).
Turn mixer down to low and slowly add flour mixture, followed by oats and raisins.
Scoop dough into large balls using a large cookie scoop (or use a spoon to drop large mounds onto baking sheet). Roll balls between palms to smooth (not necessary, but will help create perfectly round cookies when baked).
Freeze dough balls until solid, at least one hour, but dough balls can be frozen for up to two months in an airtight container or ziptop bag.
Preheat oven to 350° F. Remove dough balls from freezer and place on parchment-lined baking sheet, at least 2 inches apart.
Bake from frozen for 20-23 minutes, or until the centers of the cookies no longer look raw and the outsides are golden brown.