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Cube the cold butter and add it to a mixer. Mix for 1 minute to break up the butter.
Add the caster sugar and light brown sugar to the mixer and mix for 30 seconds to combine.
Add the 200g of Raisins to the mixer and mix for another 30 seconds.
In a separate bowl, combine the 110g Rolled Oats, 300g plain flour, 1 tsp Salt, 10g Baking Powder, ½ tsp Cinnamon
Add the dry ingredients to the mixer and mix until it reaches a breadcrumb consistency.
Lightly beat the 2 large eggs, then add them to the mixer and mix until the dough comes together.
Scoop 125g balls of dough, gently press them together, and place them on a board.
Wrap the dough balls in cling film and freeze for 90 minutes or overnight.
Preheat the oven to fan forced 180°C with a baking tray inside to get hot.
Bake the cookies for 14 minutes until the edges are crispy and the centers are still soft.