Oatmeal Raisin Cookies

Dough

• 1 cup Raisins
• 3/4 cup Butter, softened
• 1 cup Brown sugar, packed
• 1/4 cup Granulated sugar
• 2 Eggs
• 1 1/2 tsp Vanilla extract
• 1 1/2 cups All-purpose flour
• 3 cups Rolled oats — old-fashioned, not quick oats
• 1 1/2 tsp Ground cinnamon
• 1 tsp Baking soda
• 3/4 tsp Salt

Prep

1. Cover the raisins with hot water and let them stand while you make the dough, then drain thoroughly and pat dry. (Tip: This is the single step that separates a moist oatmeal cookie from a dry one. Don't skip it.)

Dough

1. Cream the butter with both sugars until light, about 3 minutes.
2. Beat in the eggs and vanilla until smooth.
3. 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

1. Cover and chill at least 30 minutes to let the oats hydrate.

Bake

1. 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.
2. Cool on the pan 5 minutes before transferring to a rack.