Um biscoito de aveia com passas macio e delicioso que você vai adorar!

At 00:00, the introduction begins. At 00:20, in a large bowl, mix melted butter, sugars, and cinnamon until well incorporated. At 00:57, add eggs and mix well, then incorporate molasses and vanilla extract, stirring until homogeneous. At 01:28, in another bowl, combine flour, cornstarch, baking soda, and salt. At 01:45, gradually add the dry ingredients to the butter mixture, stirring until fully mixed. At 01:58, add oats and raisins, mixing until evenly distributed. At 02:20, cover the dough with plastic wrap and refrigerate for 30 to 60 minutes before baking. At 02:33, when the dough is almost fully chilled, preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. At 03:37, once the dough is fully chilled, remove it from the fridge and shape round portions of 1½ tablespoons. Place the dough portions on a prepared baking sheet, spacing the cookies at least 5 cm apart. At 02:57, bake at 175°C (350°F) for 10 to 12 minutes. The center will still appear slightly raw, but let the cookies cool completely on the sheet and they will finish baking perfectly, resulting in soft cookies with a pleasant texture.