Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • 2 cups (180g) Rolled Oats (Old Fashioned)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • 1 cup (227g) Unsalted Butter, softened
  • ¾ cup packed Light Brown Sugar
  • ½ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups (200g) Raisins
  • ½ cup Chopped Nuts (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. Set aside.
  3. In the large bowl of your mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy—about 3 minutes. Scrape down the sides as needed.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed only until just combined. Do not overmix.
  6. Remove the bowl from the mixer. Use a wooden spoon or spatula to gently fold in the raisins and any optional nuts.
  7. Cover the dough bowl and chill in the refrigerator for at least 30 minutes. This step is crucial to prevent excessive spreading.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes. Cookies are done when the edges are set and golden brown, but the centres still look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.