Preheat your oven to 180°C/350°F (160°C fan). Adjust the oven racks to middle and low positions, ensuring there’s 4 inches/10 cm between each rack. Line two trays with parchment or baking paper.

Optional: Soak the raisins in boiled water for 10 minutes, then drain and pat dry to make them plumper.

Sift together the flour, salt, baking powder, and cinnamon in a bowl.

Using a stand mixer or electric mixer, cream the butter until it’s creamy. Then, beat in the brown and white sugars until fluffy, about 2-3 minutes.

Beat in the eggs one at a time until fully incorporated.

Use a wooden spoon to mix in the flour mixture until well blended.

Stir in the oats and raisins; the dough may get firm.

Form balls of dough (approximately 4 cm / 1.6 inches in diameter) and place them on your baking trays, leaving 4 inches/10 cm between each ball. Press down slightly to flatten into thick discs.

Bake for 11 minutes, then swap the trays between shelves and turn them around. Bake for another 11-14 minutes, until the cookies are golden on the edges and lightly golden on the surface.

Let the cookies cool on the trays for 5 minutes before transferring them to a cooling rack. Allow them to cool for 30 minutes before serving.