Ingredients
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2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 cup unsalted butter, room temperature
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1/2 cup granulated sugar
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3 tablespoons milk
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2 large eggs
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3 cups old fashioned oats
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1 cup raisins
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1 tablespoon pure vanilla extract
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1 cup packed light-brown sugar
Instructions
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
- Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy.
- Add vanilla, milk, and eggs, and mix well.
- Add flour mixture, and beat until just combined.
- Remove bowl from the electric mixer, and stir in oats and raisins.
- Place dough in the refrigerator until firm, about 2 hours or overnight.
- Heat oven to 350°.
- Line several baking sheets with parchment paper, and set aside.
- Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets.
- Repeat with remaining dough, spacing balls 3 inches apart.
- Press down to flatten into 2-inch diameters.
- Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking.
- Remove from oven, and place on a wire rack to cool completely.
- Store in an airtight container at room temperature up to 1 week.