Ingredients:
- 1 ½ cups All-Purpose Flour (180 g)
- 1 ½ cups Old-Fashioned Rolled Oats (135 g)
- 1 tsp Ground Cinnamon
- 1 tsp Baking Soda (5 g)
- ½ tsp Fine Sea Salt (3 g)
- 1 cup Unsalted Butter, softened (225 g)
- ¾ cup Light Brown Sugar, packed (165 g)
- ½ cup Granulated Sugar (100 g)
- 2 Large Eggs, room temperature
- 1 Tbsp Pure Vanilla Extract (15 ml)
- 1 cup Raisins (Sultanas) (150 g)
Instructions:
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
- Combine Dry Mix: In a medium bowl, whisk together the flour, rolled oats, cinnamon, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of your stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (3–4 minutes).
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract, taking care not to overmix the dough.
- Incorporate Dry Mix: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined (you should still see a few streaks of flour).
- Fold in Raisins: Remove the bowl from the mixer and use a rubber spatula to gently fold in the raisins or other desired mix-ins.
- Chill the Dough (Crucial Step): Cover the bowl and refrigerate the dough for a minimum of 30 minutes, or up to 24 hours. This step is essential for thick, chewy cookies.
- Scoop the Dough: Using a 1.5–2 tablespoon cookie scoop, portion the chilled dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.
- Bake: Bake for 12–14 minutes, rotating the pan halfway through the cooking time for even browning. The cookies are done when the edges are golden brown but the centers still look slightly soft.
- Cooling: Allow the cookies to rest on the hot baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely.