2 cups raisins
1 1/2 tablespoons pure vanilla extract
1 tablespoon plus 1 teaspoon ground cinnamon
2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1 cup golden brown sugar
2 large eggs
Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 10 minutes. Then turn the heat off, keep the pot covered, and let it sit for 50 minutes. While the raisins are soaking, preheat the oven to 350 degrees F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven. In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside. Once the raisins have soaked in the butter for 50 minutes, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Fold the dry ingredients to the wet ingredients and mix just until you no longer see any dry spots. Use a cookie scoop (approximately 2 1/4-inch) to drop the batter onto the parchment-lined baking sheets. There should be a couple of inches between them. (See notes!) Bake in the preheated 350 degree F oven until they're set and slightly golden along the edges, 10 to 12 minutes. Let them cool on the baking sheet for at least 20 minutes.