Makes 12 cookies
- 145 g (1 cup) all-purpose flour
- 1 ¼ tsp baking soda
- ¾ tsp sea salt
- ½ tsp ground cinnamon
- 145g (10 Tbsp) (1 ¼ sticks) unsalted butter, room temperature
- 145g (1 ¼ cups) dark brown sugar
- 50g (¼ cup) granulated sugar
- 110g (1 cup) raisins
- 125g (1 ⅔ cups) oats
- 1 jumbo egg
- 1 ½ tsp pure vanilla extract
- For uniformly round cookies, use a cookie ring (or take-out container or whatever you have on hand) to gently shape the cookies, using in a ‘hula hoop’ motion, while still hot and the dough is soft (see video).
In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and granulated sugar on medium speed until the sugar is thoroughly blended into the butter and the mixture is smooth and a bit fluffy. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
With the stand mixer running on low speed, add the egg and then the vanilla. Mix just to combine. Turn off the mixer and scrape down the sides of the bowl.
With the mixer running on low, slowly add the flour mixture in 3 additions. Mix in each addition just enough to combine, and scrape down the sides of the mixing bowl with a rubber spatula between each addition. Add the oats and raisins and mix on low just to combine.
Remove the dough from the mixing bowl and wrap it well in plastic wrap. Place the dough in the refrigerator to chill for at least 1 hour and preferably for several hours. It’s important that the dough is nice and cold before baking. This keeps the dough from spreading too much during baking. (The dough can be kept in the fridge for up to 1 week before baking.)
Heat the oven 350ºF. Line 2 baking sheets with parchment paper or nonstick silicone mats. Scoop 1 ½ Tbsp portions of dough to form balls, and place them 2 inches apart on the baking sheets. Very gently press down on each dough ball so they don’t roll around on the pan. Set aside to rest at room temperature for 10 minutes before baking.
Bake cookies until they are golden-brown and crisp around the edges, about 15 to 17 minutes. Let the cookies cool on the pan for 10 minutes, then transfer to a cooling rack.