Oatmeal Cookies

Makes: 30

Ingredients

1 cup raisins or cranberries (200g or 240ml in my Pyrex measuring cup)
1¼ cups all-purpose flour (185g or 300ml in my Pyrex measuring cup)
1 tablespoon plus 1 teaspoon ground cinnamon
2 teaspoons baking soda
1½ teaspoons fine sea salt
1½ sticks slightly softened butter (~150 grams)
1 cup light brown sugar, firmly packed (190g or 240ml in my Pyrex measuring cup)
6 tablespoons granulated sugar
2 cups old-fashioned or rolled oats (230g or 480ml in my Pyrex measuring cup)
1 extra-large egg
1½ teaspoons vanilla extract

Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.

Soak raisins in hot water for 30 minutes, then drain.
Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg.
Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
To bake cookies: Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.

Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.
My oven is janky as hell and I need to bake at "150" and make sure the cookies are at the top rack so the bottoms don't burn.