Ingredients:

  • 1.5 cups (150g) raisins
  • 2 tbsp warm water
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup (170g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 3 cups (240g) old-fashioned rolled oats

Instructions:

  1. Place raisins in a small bowl with 2 tablespoons of warm water. Let them soak for 10 minutes to hydrate while preparing the rest of the dough.
  2. Preheat your oven to 180°C and line baking sheets with parchment paper.
  3. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and kosher salt.
  4. In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, and granulated sugar until pale and fluffy. Add the egg and vanilla extract, beating until smooth.
  5. Gradually incorporate the flour mixture into the butter mixture. Fold in the rolled oats and the hydrated raisins (including any residual soaking liquid).
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10 minutes until the edges are golden but the centers remain soft.
  7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.