Heat oven to 350°F and line baking sheets with parchment paper or a baking mat. Meanwhile, in the bowl of a stand mixer or using a hand mixer with a large bowl, cream together the butter and granulated sugar and brown sugar. Scrape down the sides of your bowl and make sure everything is incorporated. Add the eggs, followed by the vanilla extract, and continue to mix.

Add the gluten free flour blend, cinnamon, clove, baking soda, and mix. Once it has come together, add the oats to the mixture. Now, if you were adding raisins or chocolate chips, this is when you would do it.

Take your parchment lined baking sheet and scoop dough into dough balls and place on the baking sheets. They will spread a little in the oven but not a huge amount. If you are using a larger baking sheet, then you can do 9-12 dough balls on that baking sheet.

If you would like to freeze the dough you can for 15 minutes but it is not necessary for this recipe. Take the two baking sheets and place onto the oven rack and bake for 11-12 minutes. When they are done, they will be lightly golden brown color and will have melted down a bit but will still be a bit puffy. Allow the cookies to cool completely on a wire rack the counter and then serve!