Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
In one bowl, add the butter, sugar, jam and vanilla extract and blend using a hand-held electric mixer (or other mixer) to blend completely.
In another bowl, mix the dry ingredients together – flour, baking soda, cinnamon, salt, oats and raisins – with a spoon our your hand.
Add the dry ingredients into the bowl containing the wet ingredients, and mix with a wooden spoon (or any spoon) to create the cookie dough.
Roll the dough into balls and add to the baking sheet, and lightly flatten to shape. Makes 6 – 8 cookies (about 2 tbsp each).
Bake the cookies until slightly browned, for about 15 – 20 minutes.
Remove trays from the oven and carefully transfer cookies (use a flat spatula) to another tray and let cool for 5 minutes (cookie will firm up a bit for a nice slightly crunchier texture).
Serve immediately.
Store cookies in a sealed container for about 2 weeks.
