Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1 cup brown sugar, packed (200g)
  • 1/2 cup granulated white sugar (100g)
  • 2 large eggs
  • 1 tbsp vanilla extract (15ml)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp ground cinnamon (5g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 3 cups old fashioned rolled oats (270g)
  • 1 1/2 cups raisins (225g)
  • 1/4 cup warm water (60ml)

Instructions:

  1. Place the raisins in a small bowl and cover them with warm water. Let them sit for 10 minutes, then drain them thoroughly and pat dry with a paper towel.
  2. Beat the softened butter, brown sugar, and white sugar together until the mixture is light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Slowly add these dry ingredients to the wet mixture on low speed until just combined.
  4. Stir in the rolled oats and the plumped raisins by hand using a spatula until evenly distributed.
  5. Scoop rounded tablespoons of dough onto a parchment-lined sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are golden mahogany but centers remain soft.
  6. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.