Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 3 cups (270g) old fashioned rolled oats
  • 1 cup (150g) seedless raisins

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the 226g butter, 200g light brown sugar, and 100g granulated sugar in a mixer. Mix for 3 minutes until pale and fluffy.
  3. Add the egg and 1 tablespoon vanilla extract. Beat until the mixture looks like smooth silk. Note: Scraping the bowl ensures no pockets of fat are left unmixed.
  4. Whisk the 190g flour, cinnamon, baking soda, and sea salt in a separate bowl.
  5. Gradually add the dry aromatics to the wet base on low speed. Stop as soon as the white streaks vanish.
  6. Fold in the 270g oats and 150g raisins by hand. Ensure the raisins are evenly distributed.
  7. Scoop the dough into 1.5 tablespoon balls and place them 2 inches apart on the sheets.
  8. Bake for 10 minutes. Remove when the edges are amber but the center looks slightly underdone.
  9. Let the cookies sit on the hot pan for 5 minutes. They will firm up through carryover cooking.
  10. Transfer to a wire rack to cool completely.