Oatmeal-raisin cookies are a favorite of my husbands.  He is a purist when it comes to these cookies.  No nuts, no chocolate, just oatmeal and raisins!  Oatmeal-raisin cookies should be moist, chewy and not overly sweet.  I have played around with a variety of ingredients and techniques and I think I have created the perfect oatmeal-raisin cookie.

Oatmeal-Raisin Cookies

2 cups of all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp kosher salt

Whisk together all of the above dry ingredients.

1 cup of unsalted butter – softened

1 cup sugar

1 cup dark brown sugar – packed firmly

2 large eggs

1 tbsp. vanilla

3 cups of oats (no instant or quick cooking)

1 1/2 cups raisins

Preheat oven to 350 degrees.

In a mixing bowl on low-speed combine the butter, sugars, eggs, and vanilla.  Increase the speed to medium/high and beat until fluffy and light in color.

Stir the flour mixture into the creamed mixture and stir until there is no flour visible.  Do not over mix.

Stir in the oats and raisins.

Using a cookie scoop (or tablespoon) drop 2 inches apart onto a baking sheet lined with parchment paper.

Bake 11-13 minutes until golden but still moist.  Allow cookies to sit on baking sheet for two minutes and then transfer to a wire rack to cool.

The unbaked dough freezes well as do the baked cookies.

Enjoy!