Preppy Kitchen's Soft & Chewy Oatmeal Raisin Cookies

In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt; set aside.

In a stand mixer fitted with paddle attachment (or large bowl with hand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.

Reduce speed to low; add the egg and vanilla extract, beating for about 1 minute until smoothly incorporated.

Gradually add the flour mixture, mixing on low speed just until nearly combined.

Fold in the rolled oats and raisins with a spatula until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour to overnight.

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared sheets, spacing them about 2 inches apart.

Bake for 8 to 10 minutes, until the cookie edges are golden brown while the centers remain tender and soft.

Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.