Soft and Chewy Oatmeal Raisin Cookies

Step 1: Preheat the oven to 180°C/350°F (160°C fan). Set the oven racks to the middle and low positions, leaving 10 cm/4 inches between them. Line two baking trays with parchment paper.

Step 2: If you like, soak the raisins in boiled water for 10 minutes to make them plumper. Drain them and pat dry.

Tip: Soaking the raisins is optional.

Step 3: Sift the flour, salt, baking powder and cinnamon into a bowl.

Step 4: Using a stand mixer or electric mixer, beat the butter until creamy. Add the sugars and beat until fluffy, about 2–3 minutes.

Step 5: Beat in the eggs one at a time until incorporated.

Step 6: Use a wooden spoon to stir in the flour mixture.

Step 7: Stir in the oats and raisins. The dough will become firm and take some effort to mix.

Step 8: Form the dough into balls about 4 cm/1.6 inches wide, roughly 18 in total, and place them on the prepared trays about 10 cm/4 inches apart. An ice cream scoop can help portion the dough. Press each ball lightly to flatten it into a thick disc.

Step 9: Bake for 11 minutes. Swap the trays between the oven shelves and turn them around, then bake for another 11–14 minutes, until the edges are golden and the surface is light golden.

Step 10: Cool the cookies on the trays for 5 minutes, then transfer them to a cooling rack. Let them cool for 30 minutes before serving.