• 2 sticks unsalted butter, room temperature
• 1 cup light brown sugar, firmly packed
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 4 cups old-fashioned rolled oats
• 2 cups raisins

Equipment

• stand or hand mixer
• parchment or Silpat-lined cookie sheet
• cooling rack

1. Preheat oven to 350º
2. In a bowl, combine flour, baking soda, cinnamon and salt (referred to as "dry ingredients") and set aside
3. In a separate bowl, combine oats and raisins and set aside
4. With a stand or hand mixer, cream together butter, light brown sugar and granulated sugar until the mixture turns white and fluffy
5. Add vanilla extract and eggs and mix until combined and the texture is silky but do not over-mix
6. Add the "dry ingredients" in two phases, to assure that you don’t over-mix the ingredients. Fold in any flour that remains on the sides of the bowl
7. Fold in oat and raisin mixture in three batches
8. Drop large tablespoons of the dough onto a cookie sheet lined with a silicone baking mat (Silpat) or parchment paper. Keep a good amount of space between cookies as dough will expand.  Flatten slightly, shaping cookies
9. Bake 12-18 minutes (this will depend on how large you make them) until golden-brown in color
10. Allow to cool slightly on the cookie sheet, then transfer to a wire rack to cool completely