Step 1

Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.

Step 2

In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.

Step 3

In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined

Step 4

Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.

Step 5

Lastly, fold in the oats and the raisins.

Step 6

using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.

Step 7

Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center.

Step 8

Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!

Step 9

Store in an airtight container for up to 3 days at room temperature.