Ingredients:

  • 225 g Unsalted Butter, softened
  • 200 g Granulated White Sugar
  • 110 g Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 5 ml Vanilla Extract
  • 190 g All-Purpose Flour
  • 2.6 g Ground Cinnamon
  • 5 g Baking Soda
  • 3 g Salt
  • 270 g Old-Fashioned Rolled Oats
  • 150 g Raisins

Instructions:

  1. Cream Butter and Sugars. Beat the softened butter, white sugar, and brown sugar on medium high speed for 3 minutes until the mixture looks pale and fluffy. Note: This incorporates air that helps the cookies spread.
  2. Add Wet Ingredients. Stir in the egg and vanilla extract until the batter is smooth and fully blended.
  3. Mix Dry Ingredients. In a separate bowl, whisk the flour, cinnamon, baking soda, and salt until no lumps remain.
  4. Combine Mixtures. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until no streaks of white remain. Note: Overmixing here is the number one cause of cakey cookies.
  5. Fold in Texture. Stir in the rolled oats and raisins by hand using a spatula until evenly distributed.
  6. Scoop and Space. Drop rounded tablespoons of dough onto parchment lined sheets, spacing them at least 3 inches apart to allow for significant spreading.
  7. Bake. Bake for 12 minutes at 180°C (350°F) until the edges are golden brown and the centers are set.
  8. Cool and Set. Let the cookies rest on the pan for 5 minutes until they firm up, then transfer them to a wire rack.