270g unsalted butter, at room temperature

160g caster sugar (3/4 cup)

160g soft dark brown sugar (3/4 cup)

2 eggs

1/4 teaspoon vanilla extract

380g plain flour (1 1/2 cup)

1 teaspoon salt

1 teaspoon bicarbonate of soda

1/2 teaspoon ground cinnamon

110g rolled oats (1/2 cup)

220g raisins  (1 cup)

Preheat the oven to 170C (325F).

Put the butter and sugars in a freestanding electric mixer with a paddle attachment and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract.

Sift together the flour, salt, bicarbonate of soda and cinnamon in a separate bowl, add the oats and mix well. Add to the butter mixture and beat until well mixed. Stir in the raisins with a wooden spoon until evenly dispersed.

Arrange equal amounts of cookie dough on the prepared baking trays. Make sure that the cookies are spaced apart to allow for spreading while cooking. Bake in the preheated oven for 12 minutes, or until golden brown and firm. Check them regularly to make sure they are not burning. When you are happy tat they are cooked through, remove from the oven and leave to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

divine-baking.com