Oatmeal Raisin Cookies

Instructions:

1. Sift in the flour, cinnamon and baking soda into a medium bowl. Add the salt, and whisk together.
2. Whisk together the sugars in a small bowl, breaking up any lumps.
3. In a mixer,  cream the butter and sugars. Scrape down the sides and bottom of the bowl.
4. Add the eggs and vanilla and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl.
5. Add the 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.
6. Add the oats and pulse on low about 10 times to combine. Pulse in the raisins. Refrigerate the dough for 30 minutes.
7. 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.
8. Using a #10 disher, 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.)
9. The cookies are very large; bake only 3 on each pan. Bring the dough to room temperature before baking.
10. 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.
11. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.