Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.

Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).

Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.

Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.

Add eggs: Beat in eggs one at a time until incorporated.

Mix in flour: Use a wooden spoon to stir the flour mixture in.

Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!

Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.

Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.

Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.