Preheat your oven to 350°.
Line your baking sheet with parchment paper.
In a large bowl, cream together the butter, sugar, and brown sugar for 4 minutes. Scrape down the sides of the bowl when needed.
¾ cup butter, softened, ½ cup packed brown sugar, ½ cup white granulated sugar
Add in the room temperature egg and ½ tsp. vanilla extract. Cream for 1 minute. Scrape down the sides of the bowl when needed.
1 egg, room temperature, ½ tsp. vanilla extract
Mill 225 grams of soft white wheat berries. If you don't have a mill, just use 1½ cups all-purpose flour.
225 g. freshly milled soft white wheat (or 1½ cups all-purpose flour)
In a large bowl, combine the fresh milled flour, cornstarch, salt, baking powder, cinnamon, and nutmeg.
1 tbsp. cornstarch, 1 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. salt, ¼ tsp. nutmeg
Stir the flour mixture into the wet ingredient mixture by hand until just combined.
Stir in the whole rolled oats by hand until combined.
1½ cups whole rolled oats (not quick oats)
Stir in the raisins by hand until combined.
1 cup raisins
Scoop the dough by rounded spoonfuls onto the prepared baking sheet.
Bake for 8 minutes.
Take them out of the oven and let them sit for 5 minutes. They will continue to set up since the pan is still hot.
Put them on a wire rack to finish cooling and enjoy !
