Oatmeal Raisin Cookies

Steps

1. Preheat the oven to 175°C (350°F). Line 2 baking sheets with parchment paper or silicone baking mats.
2. Bring the unsalted butter to 20–22°C (soft, cool room temperature). In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and fine sea salt.
3. In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until lightened in color and slightly fluffy.
4. Add the egg and vanilla extract to the creamed butter mixture. Beat on low–medium speed just until fully incorporated, scraping down the bowl as needed.
5. Add the dry ingredient mixture to the wet ingredients. Mix on low speed or stir with a spatula just until no dry streaks of flour remain; do not overmix.
6. Fold in the raisins evenly so they are well distributed throughout the dough and every scoop has some fruit and oats.
7. Scoop the dough into portions of about 30 g each and place them on the prepared baking sheets, spacing them at least 5 cm apart. Gently flatten the tops slightly with your fingertips.
8. Bake one sheet at a time on the center rack for 12–14 minutes, until the edges are lightly golden and the tops look set but the centers are still slightly soft.
9. Remove the baking sheet from the oven. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will firm up as they cool, with crisp edges, chewy centers, and a nubby oat texture.
10. Store completely cooled cookies in an airtight container at room temperature for up to 4 days.