Preheat your oven to 180°C and line baking sheets with parchment paper.

In a large bowl, cream the butter and brown sugar until smooth and creamy.

Add the egg and mix. Stir in the vanilla extract.

Pulse the oatmeal in a blender or food processor. Give it just a few pulses until the oats are broken down but still a bit coarse. This will create a finer texture in the cookies while retaining some oat texture and flavour.

Don’t grind it too finely; you want the oats to still add a bit of chewiness!

In another bowl, whisk together the flour, oatmeal, baking soda, pinch of cinnamon, salt and raisins. Gradually add this to the wet ingredients, mixing until combined.

Lightly butter or oil your hands to prevent the dough from sticking. Take about 1 tablespoon of cookie dough, form it into a ball, and gently press it between your palms to slightly flatten it. Place the flattened dough on the baking sheet, leaving space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden and the centers are still soft.

Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy your chewy and flavourful raisin oatmeal cookies!