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1
Position a rack in the middle of oven; preheat to 350u00b0.
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2
Grease several large baking sheets or coat with nonstick spray.
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3
In a large heavy saucepan over medium heat, melt the butter, stirring, until completely melted and runny; remove from heat.
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4
Thoroughly stir the oats and 1 tablespoon water into the butter.
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5
Let stand for 5 minutes so the oats can hydrate.
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6
Vigorously stir in the sugar, baking soda, cinnamon, and salt until thoroughly incorporated.
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7
Vigorously stir in the egg and raisins, then the flour until very well blended.
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8
If the dough is very soft, stir in 1-2 tablespoons more flour.
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9
If it is still soft, let stand to firm up for 5 minutes.
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10
In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar
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11
Using a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoon, form the dough into uniform mounds, spacing about 2 1/2 inches apart on the baking sheets.
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12
Using your fingertips, pat down the mounds just slightly.
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13
Bake one sheet at a time for 7-10 minutes or until the cookies are barely firm in the center tops , tinged with brown, and slightly darker at the edges.
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14
Transfer the baking sheets to wire racks; let stand until the cookies firm up for 3 minutes.
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15
Using a wide spatula, transfer the cookies to the wire racks; let cool completely.
