Oatmeal Raisin Cookies

Prep: Preheat the oven to 350˚F with a rack in the center of the oven. Line 2 baking sheets with parchment paper and set aside. Set raisins in a bowl of warm water and soak for 15 minutes then drain well and pat dry with paper towels.

In a medium bowl, whisk together dry ingredients: 1 cup flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, and 1/2 tsp salt.

In a stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar on medium-high speed until light and fluffy (2 minutes). Beat in egg and vanilla, mixing to fully incorporate. With the mixer on, gradually beat in the flour mixture, mixing until just combined.

Add oats, raisins, and chocolate and mix until just incorporated. The dough will be thick.

Divide into 16 (2-inch diameter) dough balls (use a 3-Tbsp or 2 oz cookie scoop for even portioned cookies). Flatten each ball slightly with the back of a measuring cup.

Bake one baking sheet at a time for 12-14 minutes or until edges are slightly golden then remove from the oven right away. Do not over-bake. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.