My favorite Oatmeal Raisin Cookies

My husband Chris was visiting a family from our church about two months ago and asked me if I had anything that he could take along as a treat.  I had a variety of cookie dough left over, one of which was Oatmeal Raisin and so I made a sampler platter.  (That sounds a lot better than "leftover platter doesn't it?")  Anyway, a couple of weeks later, one of the little boys from the family, specifically requested that next time Chris came over, could he please bring some more Oatmeal Raisin Cookies.  So just for Curtis here is my Oatmeal Raisin Cookie Recipe.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon 

1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup  brown sugar, packed
2 eggs
2 teaspoons vanilla extract
3 cups oats, uncooked (not instant)
1 1/2 cups raisins

Preheat your oven to 350 degrees F. Spray a cookie sheet with nonstick spray. 

Combine together the flour, baking soda, cinnamon, baking powder and salt. Set aside.

In a mixer beat the butter, granulated sugar, brown sugar, eggs and vanilla extract. Increase speed to high and beat until nice and fluffy.

Mix  the flour mixture into the creamed mixture until the flour is no longer visible. (Don't over mix or your cookie will be tough!.) Stir in oats and raisins.   This is where your arm will get a little bit of a workout!

To get nice, even round shaped cookies, I like to use an ice cream scoop.  (Use a #40 size)  If you don't have a good size scoop you can make a ball with two tablespoons of dough, place on cookie sheet and flatten slightly.  Place cookies about 2 inches apart.

Bake for 11 to 13 minutes until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before removing to a wire rack to cool.

 Since it's oats and fruit you can enjoy these completely guilt free!  Right?