1 cup + 1 teaspoon (144 grams) all-purpose flour
1 tablespoons (7.7 grams) ground cinnamon
1 ½ teaspoons (7.4 grams) baking soda
1 ¼ teaspoons (3.6 grams) kosher salt
½ cup + 3 ½ tablespoons (69 grams) light brown sugar
¼ cup + 1 ½ tablespoons (69 grams) granulated sugar
5.5 ounces (155 grams) unsalted butter, at room temperature
¼ cup (62 grams) eggs
1 ¼ teaspoons (7.7 grams) vanilla paste
2 cups (155 grams) old-fashioned oats
1 cup (156 grams) mixed raisins

We think that an outstanding oatmeal raisin cookie is crunchy on the outside and chewy on the inside, and that’s how these bake.
We source a mixture of raisins; if a high-quality mixture is not available, use half dark and half golden raisins. If the raisins are not plump, pour hot water over them and let them sit for about 30 minutes before making the cookies, then drain and pat thoroughly dry.
You’ll need a 2½-inch (#10) ice cream scoop. Cookies baked in a convection oven will have a more even color and will not spread as much as those baked in a standard oven.
Place the flour in a medium bowl. Sift in the cinnamon and baking soda, add the salt, and whisk together. Whisk together the sugars in a small bowl, breaking up any lumps.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
Add the eggs and vanilla paste and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again. The mixture may look broken, but that is fine (over-whipping the eggs could cause the cookies to expand too much during baking and then deflate).
Add the combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, until just combined. Scrape the bottom of the bowl to
incorporate any dry ingredients that have settled there. Add the oats and pulse on low about 10 times to combine. Pulse in the raisins. Refrigerate the dough for 30 minutes.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection or standard). Line two sheet pans with Silpats or parchment paper.
Using the ice cream scoop, divide the dough into 6 equal portions, 145 grams each. Roll each one into a ball between the palms of your hands. (The dough can be shaped in advance.)
The cookies are very large; bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in the lower left corner, and the third one in the center, toward the right side of the pan. Bring the dough to room temperature before baking.
Bake the cookies until golden brown, 15 to 17 minutes in a convection oven, 21 to 23 minutes in a standard oven, reversing the positions of the pans halfway through baking.
Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
The cookies are best the day they are baked, but they can be stored in a covered
container for up to 3 days.
For Smaller Cookies: Divide the dough into 12 equal portions (72 grams each). Bake for to 16 minutes in a convection oven, 18 to 20 minutes in a standard oven.