2 cups flour1 t baking soda
1 t baking powder
1 t salt
1/2 - 1 t cinnamon (optional)
2 sticks unsalted butter, softened
1 cup white sugar
1 cup dark brown sugar, firmly packed
2 eggs
2 t vanilla
3 cups old fashioned oats
1 1/2 cups raisins
Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set it aside.
Using an electric mixer, cream together the butter, sugars, eggs and vanilla. Beat it on high until it's fluffy and the color lightens. By hand, stir in the four mixture, until no flour is visible, then stir in the oatmeal and raisins, just until combined.
Drop the dough, about 2 T at a time, 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 11-13 minutes, or until golden.
Let the cookies cool on the baking sheets for a few minutes, then transfer them to wire racks.
I mix my cookie dough less than I think it should be mixed, and I get tender cookies every time! Overmixing creates tough cookies, and who wants a tough cookie?
Using an electric mixer, cream together the butter, sugars, eggs and vanilla. Beat it on high until it's fluffy and the color lightens. By hand, stir in the four mixture, until no flour is visible, then stir in the oatmeal and raisins, just until combined.
Drop the dough, about 2 T at a time, 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 11-13 minutes, or until golden.
Let the cookies cool on the baking sheets for a few minutes, then transfer them to wire racks.
I mix my cookie dough less than I think it should be mixed, and I get tender cookies every time! Overmixing creates tough cookies, and who wants a tough cookie?