-
1
No need to preheat oven yet, the dough needs to chill!
-
2
Place the flours, oats, raisins, salt, baking soda, baking powder and cinnamon into a medium sized bowl and stir to combine, make sure the raisins are coated in flour. Leave to one side.
-
3
Place the butter and sugars into a large bowl, or the bowl of your stand mixer, and beat until light and fluffy - about 2 mins on med-high speed.
-
4
Add the eggs and vanilla extract, scraping sides as necessary, and mix on medium speed until well combined and smooth.
-
5
Tip in the flour mix and mix on low until a dough forms.
-
6
Tip the dough into the bowl you measured the flour in and cover with cling film. Place in the fridge for 2 hours.
-
7
Once chilled, preheat oven to 350F and line 2-3 baking trays and, using 1.5tbsp cookie scoop, place dough balls 2 inches apart. Flatten them ever so slightly so they don't roll away!
-
8
Place in the oven for 10-12 minutes, until risen and slightly puffy. They should be slightly golden around the edges and soft in the middle.
-
9
Leave to cool on the trays completely.
-
10
Once cool, cookies will keep in an airtight container, at room temperature, for a week.
