- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup sugar
- 2 cups light brown sugar (packed)
- 4 sticks unsalted butter (room temperature)
- 2 teaspoons vanilla extract
- 3 large eggs
- 5 cups rolled oats
- 1 cup raisins
- maldon salt (for topping cookies)
Preheat oven to 375°F. Line cookie sheets with parchment paper.
Sift flour, baking soda, cinnamon, and salt into a bowl and set aside.
In a stand mixer use a paddle attachment to cream together the sugars and butters with vanilla on medium speed until smooth and a light texture, approx. 2 minutes.
Add in the eggs one at a time.
Add the dry ingredients on low speed. Then fold in the oats and raisins.
Chill dough for 10-15 minutes.
Divide the dough into four and roll each section into parchment paper to make a foot long log.
Refrigerate until firm enough to cut, around 30 minutes.
Slice logs into cookies, sprinkle with a tiny pinch of Maldon salt and bake 2 inches apart.
Bake 12-15 minutes.
Cool cookies on wire rack.