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1
No need to preheat oven yet because the dough needs to chill!
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2
Place the flours (including cornstarch), 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.
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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 minutes on medium-high speed. Add the eggs and vanilla extract, scraping sides as necessary, and mix on medium speed until well combined and smooth. Tip in the flour mix and mix on low until a dough forms.
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4
Tip the dough into the bowl you measured the flour in and cover with cling film. Place in the fridge for 2 hours.
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5
Once chilled, preheat oven to 350 F and line 2-3 baking trays with parchment paper or a Silpat. Using a 1.5 tablespoon sized cookie scoop, scoop and place dough balls onto the prepared trays 2 inches apart. Flatten them ever so slightly so they don't roll away!
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6
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. Remove from oven.
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7
Leave to cool on the trays completely. Once cool, cookies will keep in an airtight container, at room temperature, for a week.
