>> source: https://www.seriouseats.com/oatmeal-raisin-cookies-recipe-8759166
>> author: Stella Parks
>> serves: 3 dozen
>> active time: 15 minutes
>> total time: 1 hour 15 minutes

Preheat #oven{} to {350%°F}. Line two #large baking sheets{} with #parchment paper{}.

In a #large bowl{}, combine @unsalted butter{170%g} (melted and warm, about {105%°F}), @packed light brown sugar{200%g}, @granulated sugar{200%g}, @Diamond Crystal kosher salt{2%tsp}, @ground cinnamon{1%tsp}, and @baking soda{0.5%tsp}. Whisk or stir with a #flexible spatula{} until smooth.

Add @egg{1%large (50 g)} (straight from the fridge) and @vanilla extract{1%Tbsp}, stirring until well combined.

Fold in @all-purpose flour{170%g} and @old-fashioned rolled oats{200%g}, followed by @raisins{150%g}. Mix until no streaks of flour remain.

Let the dough rest at room temperature for 25 to ~{75%minutes}. (This is a crucial step for the oats to hydrate).

Use a #1-tablespoon scoop{} to portion the dough (about {30%g} each) onto the prepared sheets, leaving {2%inches} of space between them.

Bake until the cookies are golden brown around the edges but still look a bit pale and "steamy" in the center, 12 to ~{15%minutes}.

Let the cookies cool completely on the baking sheet.