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1
Preheat your oven to 365u00b0F.
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2
Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
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3
Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
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4
Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
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5
Add the egg and vanilla extract, then mix until blended into the batter.
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6
In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
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7
Combine the oats with the dry mixture and stir until well-mixed.
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8
Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
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9
Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
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10
Throw the raisins into the batter and stir until the raisins have been evenly distributed.
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11
Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
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12
Bake for 8-10 minutes-you're looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don't worry, the center will continue to bake when you take it out of the oven.
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13
Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully-the cookies will still be very soft.
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14
These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.
