1-2cupsraisinsor chocolate chips (can use up to 2 cups)
Instructions
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.