Ingredients

• 1 cup + 1 tsp All-purpose flour
• 1 tbsp ground cinnamon
• 1 ½ tsp baking soda
• 1 ¼ tsp Kosher salt
• ½ cup + 3 ½ tbsp. light brown sugar
• ¼ cup + 1 ½ tbsp. granulated sugar
• 5.5 ounces unsalted butter (room temperature)
• ¼ cup eggs
• 1 ¼ tsp vanilla paste
• 2 cups old-fashioned oats
• 1 cup mixed raisins (or half dark, half golden)

Instructions

1. Place the flour in a medium bowl
2. Sift in the cinnamon and baking soda, then add salt and whisk together
3. Whisk together the sugars in a small bowl, breaking up any lumps
4. Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium-low speed and cream the butter (heating the bowl if necessary), until it is the consistency of mayonnaise and holds a peak when the paddle is lifted
5. Add sugars and mix for 3-4 minutes, until fluffy
6. Scrape down the sides and bottom of the bowl
7. Add the eggs and vanilla past and mix on low speed for 15-30 seconds, until just combined.
8. Scrape down the bowl again
9. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate)
10. Add the combined dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, until just combined
11. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
12. Add the oats and pulse on low about 10 times to combine
13. Pulse in the raisins
14. Refrigerate the dough for 30 minutes
15. Position the racks in the upper and lower thirds of the over and preheat the over to 325 degrees (convection or standard)
16. Line two sheet pans with silpats or parchment paper
17. Using a 2 ½ inch (#10) ice cream scoop, divide the dough into 6 equal portions (For smaller cookies, divide dough into 12 equal portions and bake for 14-16 minutes in a convection oven or 18-20 minutes in a standard oven)
18. Roll each one into a ball between the palm of your hands
19. These cookies are very large; bake only 3 on each pan
20. With a short end of the pan toward you, place one cookie in the upper left corner, one in the lower left corner and the third one in the center, toward the right side of the pan
21. Bring the dough to room temperature before baking
22. Bake the cookies until golden brown (15-17 minutes in a convection oven or 21-23 minutes in a standard oven), reversing the positions of the pans halfway through baking
23. Set the pans on a cooling rack to cool completely