Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 0.75 cup (150g) packed light brown sugar
  • 0.25 cup (50g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 3 cups (270g) old-fashioned rolled oats
  • 1 cup (150g) raisins

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat softened butter with brown and white sugars on medium-high speed for 2-3 minutes until pale and fluffy.
  3. Add the room-temperature egg and vanilla extract, beating on medium speed until fully combined and velvety.
  4. In a separate medium bowl, whisk together flour, cinnamon, baking soda, and salt. Gradually mix into the butter mixture on low speed until no flour streaks remain.
  5. Using a silicone spatula, gently fold in the rolled oats and the drained, soaked raisins by hand.
  6. Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are set and lightly browned but centers remain slightly underbaked.