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1
Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes.
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2
Remove the oats from the oven and let cool for 2 to 3 minutes.
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3
Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour.
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4
Add the baking powder, cinnamon and salt and pulse to combine.
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5
Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes.
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6
Stop once to scrape down the sides of the bowl.
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7
Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine.
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8
Stop to scrape down the sides of the bowl, if necessary.
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9
With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined.
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10
Stop once to scrape down the sides of the bowl.
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11
Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound.
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12
Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges.
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13
Remove the pans from the oven and let the cookies cool on the pans for 2 minutes.
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14
Transfer the cookies to a cooling rack to cool completely.
