Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. In a large mixing bowl, cream together the peanut butter, brown sugar, and granulated sugar until smooth and well combined. Use an electric mixer or mix by hand with a sturdy wooden spoon.
3. Add the large egg and vanilla extract to the sugar-peanut butter mixture. Beat until the ingredients are fully incorporated and the mixture becomes slightly lighter in color.
4. In a separate small bowl, mix the rolled oats, baking soda, and salt. This ensures even distribution of the dry ingredients.
5. Gradually fold the dry oat mixture into the wet ingredients, stirring until just combined. Be careful not to overmix the dough.
6. Gently fold in the raisins, distributing them evenly throughout the cookie dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading.
8. Slightly flatten each cookie with the back of a fork, creating a crisscross pattern if desired.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers might look slightly soft but will firm up as they cool.
10. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
11. Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, place a piece of bread in the container to help maintain moisture.