Stir the softened butter with a hand-held electric egg beater for 4-5 minutes until the butter becomes light and smooth, similar to mayonnaise. Add white sugar and yellow sugar, and continue to beat at high speed for 2-3 minutes. After adding the eggs, whip quickly for about 15 seconds and stop, even if you see some oil-water separation.

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Mix flour, baking soda, salt and cinnamon evenly, add them to butter and stir quickly until most of the dry powder disappears.

Add raw oatmeal and raisins, and mix the remaining small amount of dry powder into the dough with a scraper.

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Wrap the dough in plastic wrap and refrigerate for 30 minutes. After taking it out, dig it into small balls with an ice cream spoon and arrange it in a baking tray, with the interval between balls at least 5 cm.

Preheat the oven for 185 degrees and bake for 15- 18 minutes (depending on the size of the biscuit) until the biscuit is evenly colored and fragrant.

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Let the biscuits dry in the baking tray for a few minutes, and then transfer them to the grill to cool thoroughly.

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