Oat & Raisin Cookies

270g unsalted butter at room temperature 
160g caster sugar 
160g soft dark brown sugar 
2 eggs
1/4 tsp vanilla extract
380g plain flour
Pinch of salt
1tsp bicarbonate of soda
1/2 tsp ground cinnamon
110g oats
220g raisins or some other dried fruit 
Baking trays lined with greaseproof paper 
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Preheat oven to 170 electric or gas mark 3.
You might want to use an electric mixer for some of this recipe but it is not essential.
Cream together butter and both sugars until light and fluffy.
Add the eggs one at a time making sure you scrape all the ingredients from the sides.
Beat in the vanilla extract.
In a separate bowl sift the flour, salt, bicarbonate soda and cinnamon into a separate bowl. Add the oats and stir well.
Add this to the butter mixture and beat well until all dry ingredients have been mixed in.
Stir in the fruit until evenly dispersed.
Make small ping pong sized balls, place on a baking tray and slightly press down. Make sure the cookies are spaced apart to allow spreading whilst cooking.
Bake for about 12 minutes or until golden brown and firm. Check regularly to make sure they are not burning. 
When cooked lift with a fish slice onto a cooling wire to cool.