1-Preheat the oven and prepare baking sheet: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2-Mix dry ingredients: In a medium bowl, whisk together 1 cup instant oats, ¾ cup whole wheat or gluten-free flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon, and ⅛ to ½ teaspoon salt for balanced flavor.

3-Combine wet ingredients: In a separate bowl, beat 2 tablespoons melted coconut oil or unsalted butter, 1 large egg (or flax/chia egg for vegan), and 1 teaspoon vanilla extract. Stir in ½ cup honey or agave nectar.

4-Form the dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough should be slightly sticky. If too crumbly, add a tablespoon of almond milk or water.

5-Add mix-ins: Fold in ¼ cup hydrated raisins (soaked in water for 5 minutes after microwaving) and optional ¼ cup dark chocolate chips or chopped nuts for flavor and texture.

6-Chill the dough: Refrigerate the dough for at least 30 minutes to prevent spreading and ensure a chewy texture. The dough can be chilled up to 3 days or frozen for longer storage.

7-Shape and bake: Drop 15 rounded scoops of dough onto the prepared baking sheet, flattening them slightly to about ¾-inch thickness. Bake for 11-14 minutes, until edges turn golden and centers remain soft.

8-Cool and serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy fresh or store for later.