the oatiest oatmeal cookies ever

ingredients:
16 oz (4 cups) of old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
pinch of salt
10 oz of unsalted butter
6 oz dark brown sugar
3 1/2 oz granulated sugar
1 large egg
1 teaspoon vanilla extract
4 oz raisins, optional

directions:
Heat the oven to 375 degrees F.
spread the oats into a single layer on a half sheet pa. bake until lightly toasted, about 20 minutes. cool the oats in the pan for 2 to 3 minutes.
grind 8 oz of the toasted oats in a food processor until the consistency of whole wheat flour. add the baking powder, cinnamon, and salt to the food processor and pulse 2-3 times to combine. set aside.
combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed until light in color about 3 minutes. stop once to scrape down the sides of the bowl. reduce mixer speed to the lowest speed and add the egg and vanilla extract. mix to combine. slowly add the flour mixture until just combined. stop once to scrape down the sides of the bowl. add the remaining toasted oats and the raisins. sir to combine.
scoop the dough with the 1 1/2 ounce disher or server onto parchment lined half sheet pans, leaving 2 inches between each mound. bake until to cookies begin to brown around the edges, about 12-14 minutes. rotate the pan halfway through the cooking time. cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.