Oatmeal Raisin Cookies

Steps

• Prep: Cover the raisins with hot water and let them stand while you make the dough, then drain thoroughly and pat dry.
  ⏱ Start 10 min timer

  Tip: This is the single step that separates a moist oatmeal cookie from a dry one. Don't skip it.

• Dough: Cream the butter with both sugars until light, about 3 minutes.
• Dough: Beat in the eggs and vanilla until smooth.
• Dough: Whisk the flour, cinnamon, baking soda, and salt together, then mix in just until combined. Fold in the oats and the drained raisins.

  Tip: The dough will look wetter than a normal cookie dough — the oats are still absorbing. It firms up in the chill.

• Chill: Cover and chill at least 30 minutes to let the oats hydrate.
  ⏱ Start 30 min timer
• Bake: Scoop into mounds on a lined sheet and bake at 175°C (350°F) until the edges are set and golden but the centres still look soft.
  ⏱ Start 12 min timer
• Bake: Cool on the pan 5 minutes before transferring to a rack.
  ⏱ Start 5 min timer