Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Line two baking sheets with parchment. Optional but nice: soak 1 cup (150 g) raisins in warm water 10 minutes, then drain and pat dry so they stay plump in the bake.

2. 2

   Cream 1 cup (226 g) softened unsalted butter with 1 cup (200 g) packed brown sugar and ½ cup (100 g) granulated sugar until fluffy and lighter in color, about 2 minutes. Beat in 2 large eggs and 1 teaspoon vanilla until smooth.

3. 3

   Whisk 1½ cups (190 g) flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Mix into the butter mixture just until you don't see flour streaks. Stir in 3 cups (270 g) old-fashioned oats and the raisins. The dough will look thick and studded — that's right.

4. 4

   Scoop 2-tablespoon mounds 2 inches apart. Bake 10–12 minutes until the edges are golden brown and the centers still look soft and a little underdone — they'll firm on the sheet. Cool on the sheet 5 minutes, then move to a rack. You want chewy oatmeal cookies with golden edges and plump raisins — not pale doughy middles or dry, crunchy hockey pucks.