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Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4″/10cm between each rack. Line 2 trays with parchment/baking paper.
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Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
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Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
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Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy – about 2 – 3 minutes.
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Add eggs: Beat in eggs one at a time until incorporated.
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Mix in flour: Use a wooden spoon to stir the flour mixture in.
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Stir in oats and raisins: Stir in oats and raisins – this requires a bit of effort as the dough gets firm!
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Roll and flatten balls: Form 4cm / 1.6″ balls (~18) and place onto baking trays 4″/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
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Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 – 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
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Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
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