Oatmeal Raisin Cookies

Rinse the raisins, pour boiling water over them, and let them sit for 30 minutes; then drain and pat dry with paper towels.

Place room-temperature butter into the bowl of a stand mixer and beat with the paddle attachment. If using a hand mixer, use the beaters.

Add both types of sugar to the beaten butter and beat until combined.

Pour in the eggs and beat well.

In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. Add this mixture to the bowl and mix until combined.

Fold in the rolled oats and mix.

Add the raisins and mix through.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat the oven thoroughly to 160°C (325°F).

Roll the dough into balls (50-70 g each). Place them on a parchment-lined baking sheet.

Bake for 12-15 minutes. It is crucial not to overbake these cookies.