In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the oats and set aside
In the bowl of a stand mixer, beat the butter and the sugars together until well combined. Add the egg and vanilla extract and mix until combined.
Add the dry ingredients and mix on slow speed until just combined, and then add in raisins and mix until incorporated.
Cover the cookie dough with cling film and refrigerate for at least 30 minutes. While you're waiting, preheat the over to 180º.
Once the dough is chilled, remove from fridge and form it into balls onto lined baking sheets.
Bake for 10 to 12 minutes until lightly browned on edges and the tops of the cookies are set.
Ingredients
Directions
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the oats and set aside
In the bowl of a stand mixer, beat the butter and the sugars together until well combined. Add the egg and vanilla extract and mix until combined.
Add the dry ingredients and mix on slow speed until just combined, and then add in raisins and mix until incorporated.
Cover the cookie dough with cling film and refrigerate for at least 30 minutes. While you're waiting, preheat the over to 180º.
Once the dough is chilled, remove from fridge and form it into balls onto lined baking sheets.
Bake for 10 to 12 minutes until lightly browned on edges and the tops of the cookies are set.