Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) rolled oats (not instant)
  • 1 cup (170g) semi-sweet chocolate chips
  • ¾ cup (120g) raisins

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Gently fold in the rolled oats, chocolate chips, and raisins until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 1 hour. (This is crucial for preventing flat, greasy cookies!)
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between cookies.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.