Ingredients:
- 1 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Fine Sea Salt
- 1 cup Unsalted Butter, softened (2 sticks)
- 1 cup packed Light Brown Sugar
- ½ cup Granulated Sugar
- 2 large Eggs, room temperature
- 2 tsp Vanilla Extract
- 3 cups Old-Fashioned Rolled Oats
- 1 cup Raisins (optional, gently plumped)
Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. If using raisins, soak them briefly in hot water, then drain and pat dry thoroughly.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until thoroughly combined. Set aside.
- In the bowl of an electric mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until light and fluffy. This incorporates air for a soft texture.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl. Mix in the vanilla extract.
- Reduce mixer speed to low. Gradually add the dry flour mixture to the wet mixture, mixing only until just combined—a few streaks of flour should still be visible. Do not overmix!
- Remove the bowl from the mixer. Use a rubber spatula to fold in the rolled oats and the prepared raisins until evenly distributed.
- Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. This chilling period is non-negotiable for preventing spread and achieving the desired chewy texture.
- Using a 1.5 Tbsp cookie scoop, drop uniform mounds of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each one.
- Bake one sheet at a time for 12 to 14 minutes, or until the edges are golden brown and set, but the centres still look slightly soft and pale.
- Leave the cookies on the baking sheet for 5 minutes (they will continue to cook and set). Then, carefully transfer them to a wire rack to cool completely.