Step 1

Preheat the oven to 350°F. In a large bowl, cream the butter and white and brown sugars until light and fluffy, about 5 to 7 minutes. Make sure your butter is softened before mixing to ensure a fluffy mix (and an airy cookie). Beat in the eggs and vanilla.

Step 2

In a separate bowl, measure out the flour. Any store-bought gluten-free flour mixes will work here, as will a homemade GF flour blend. To measure gluten-free flour, scoop the flour from the bag into your measuring cup, then swipe along the top of the cup with a knife to level out the scoop. Don't pack flour into a measuring cup. Add the baking powder, cinnamon, baking soda, salt and nutmeg to the bowl. Use a whisk or a fork to stir so that the ingredients will be well-combined.

Step 3

Slowly add about a third of the dry mixture to the creamed mixture and beat well. Repeat with the next two thirds, mixing well between additions.

Step 4

Using a large spatula or wooden spoon, stir in the oats. If you ever bake with traditional wheat flour, use a silicone or plastic utensil to mix, as wooden spoons retain gluten.

Step 5

With an ice cream scoop or cookie scoop, measure out cookie dough by the tablespoon. Place two inches apart onto ungreased baking sheets.

Step 6

Bake until golden brown, 10 to 12 minutes. If the cookies are browning unevenly, rotate the cookie sheets halfway through the bake: switch the top and bottom sheets, and reverse so the front of the sheet faces the back. Remove the cookies from pans and spread across wire racks to cool completely before storing.