-
1
Preheat the oven to 375 degrees F.
-
2
Spread oats into a single layer on a half sheet pan.
-
3
Bake until lightly toasted, about 20 minutes .
-
4
Cool the oats for 2 to 3 minutes on the pan.
-
5
Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes.
-
6
Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine.
-
7
Set aside.
-
8
Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes.
-
9
Stop once to scrape down the sides of the bowl.
-
10
Reduce the mixer speed to the lowest speed and add the egg and vanilla extract.
-
11
Mix to combine.
-
12
Slowly add the flour mixture until just combined.
-
13
Stop once to scrape down the sides of the bowl.
-
14
Add the remaining toasted oats and the raisins.
-
15
Stir to combine.
-
16
Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound.
-
17
Bake until the cookies begin to brown around the edges, 12 to14 minutes.
-
18
Rotate the pan halfway through cooking.
-
19
Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.
