Once the butter has cooled, whisk in the brown sugar, granulated sugar, egg, and vanilla.
Once the butter has cooled, whisk in the brown sugar, granulated sugar, egg, and vanilla.
Whisk together flour, baking soda and salt.
Whisk together flour, baking soda and salt.
Stir the dry ingredients into the wet ingredients, followed by the raisins.
Stir the dry ingredients into the wet ingredients, followed by the raisins.
The dough will be very sticky. Cover the bowl and chill the cookie dough for at least 2 hours or overnight.
The dough will be very sticky. Cover the bowl and chill the cookie dough for at least 2 hours or overnight.
Use 1 1/2 Tbsp dough per cookie. Place the cookie dough balls around 2 inches/ 5 cm apart on the prepared baking sheets.
Use 1 1/2 Tbsp dough per cookie. Place the cookie dough balls around 2 inches/ 5 cm apart on the prepared baking sheets.
Bake until the cookies are lightly golden brown around the edges but still a little soft. Use a large cookie cutter to scoot around the hot cookies to push them into a rounder shape.
Bake until the cookies are lightly golden brown around the edges but still a little soft. Use a large cookie cutter to scoot around the hot cookies to push them into a rounder shape.
Let the cookies cool for 5 minutes on the baking sheet before placing them on a wire rack to cool further.
Let the cookies cool for 5 minutes on the baking sheet before placing them on a wire rack to cool further.