Chewy Oatmeal-Raisin Cookies

1 1/2 cups old-fashioned rolled oats (not quick-cooking)

1/2 cup all-purpose flour (spooned and leveled)

1/2 cup raisins

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, room temperature

1/2cup packed dark-brown sugar

1/4  cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets, Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24