Whisk Together & Set Aside Cream Wet Ingredients Then Stir In

1. Preheat the oven to 350° Fahrenheit.
2. In a separate bowl, whisk the dry ingredients together.
3. In a large bowl, use a hand mixer on low speed to combine the wet ingredients.
4. Increase the speed to high and beat the mixture until it's fluffy and light in color.
5. Gradually add the dry ingredients to the creamed mixture, stirring until just combined.
6. Avoid overmixing, as this can develop the gluten and result in tough cookies. Fold in the oats and raisins.
7. Use a #40 cookie scoop to scoop the dough and press it against the side of the bowl to level it off (this should measure out to about 2 tablespoons of dough).
8. Drop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
9. Bake for 11-13 minutes on the center rack of the oven, or until the cookies are golden brown but still slightly moist in the center.
10. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.