Step 1

Preheat oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.

Step 2

Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.

Step 3

Add the eggs and vanilla and beat until smooth again.In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time.

Step 4

Stir until fully combined. Add the raisins and stir well.

Step 5

Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)

Step 6

Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-15 minutes.) Remove from the oven before the cookies are browned and when they still look soft in the center.

Step 7

Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.