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Export 7 ingredients for grocery delivery
Preheat oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.
Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.
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.
Stir until fully combined. Add the raisins and stir well.
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.)
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.
Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.