The dough will be thick and sticky. Chill the dough for 30-60 minutes in the refrigerator to help keep cookies from spreading.
Preheat oven to 350 F. Line large backing sheets with parchment paper. Set aside.
Take dough out of refrigerator and roll into balls of dough (about 1.5 T per cookie - I used a medium pampered chef scoop). Place about 2 inches apart on baking sheet.
Bake for 10-12 minutes until very lightly browned on the sides. Note: The centers will look soft and almost undone. Remove pan from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool.
*Soak raisins in warm water for 10 minutes, then drain and blot dry them. This will make the raisins moist and plump for your cookies.
Baked cookies will stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen dough balls an extra minute with no need to thaw first.