Cream butter + sugars:
Use a hand or stand mixer to cream the softened butter with both sugars until smooth (about 2 minutes on medium speed).
Add eggs + vanilla:
Beat in the eggs one at a time, followed by the vanilla extract.
Incorporate dry ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry mixture into the wet ingredients.
Fold in oats + raisins:
Stir in the oats until well combined.
Add the soaked and blotted raisins (and optional chopped walnuts if desired).
Chill the dough:
Cover the dough and chill it in the refrigerator for at least 30 minutes (this helps enhance the flavors and texture).
Preheat the oven:
Preheat your oven to 350°F (180°C).
Scoop and bake:
Scoop out heaping tablespoon-sized balls of dough and place them on a baking sheet, leaving some space between each cookie.
Slightly flatten each cookie with your fingers.
Bake:
Bake for 10 to 14 minutes until the edges are golden and the centers are soft.
Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy these warm, buttery, and cinnamon-spiced oatmeal raisin cookies with a cup of hot cocoa or tea! They’re perfect for snowy days. 😊