Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 3 cups (240g) old-fashioned rolled oats
  • 1 1/2 cups (225g) raisins

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Soak raisins in hot water for 5 minutes, then drain and pat completely dry.
  2. In a large bowl or stand mixer, cream together softened butter, brown sugar, and granulated sugar for 2-3 minutes until pale and aerated. Beat in eggs one at a time, then mix in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually incorporate the dry mixture into the wet ingredients until just combined.
  4. Fold in the rolled oats and the plumped raisins by hand using a spatula.
  5. Using a medium cookie scoop (2 tbsp), drop rounded mounds of dough onto prepared sheets, spacing 2 inches apart.
  6. Bake for 10-12 minutes until edges are golden. Remove from oven while centers still look slightly underdone; they will firm up as they cool.