Makes twelve 2-inch cookies or six 4-inch cookies

Ingredients:

1 cup flour
1 tbsp cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
1/2 cup + 3 1/2 tbsp light brown sugar
1/4 cup + 1 1/2 tbsp sugar
11 tbsp butter, room temp
1 egg
1 tsp vanilla bean paste
2 cups old-fashioned oats
1 cup mixed raisins (1/2 cup regular and 1/2 cup golden)

Instructions:

(If the raisins are not plump, pour hot water over them and let them sit for about 30 minutes before making the cookies, then drain and pat thoroughly dry).

1 -In a medium bowl, sift together 1 cup flour, 1 tbsp cinnamon, 1 1/2 tsp baking soda, and 1 1/4 tsp salt.

2 – In a stand mixer w/ paddle attachment, cream 11 tbsp room temp butter until it holds a peak when the paddle is lifted.

3 – Add 1/2 cup + 3 1/2 tbsp light brown sugar and 1/4 cup + 1 1/2 tbsp sugar and mix for 3-4 minutes until very fluffy.

4 – Add 1 egg and 1 tsp vanilla bean paste and mix on low speed for 15-30 seconds, until just combined.

5 – Add the combined dry ingredients in 2 additions, mixing on low speed until just combined.

6 – Add the 2 cups old-fashioned oats and 1 cup mixed raisins and pulse on low about 10 times to combine.

7 – Refrigerate the dough for 30 minutes.

8 – Preheat oven to 325°F.

9 – Divide the dough into 6-12 equal portions and roll each one into a ball.

10 – Bake the cookies 18 to 20 minutes in a standard oven until golden brown (16 minutes in a convection oven).