Oatmeal Raisin Cookies

Whisk together and set aside

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

Cream wet ingredients

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla

Then stir in

3 cups oats (not instant)

1 1/2 cups raisins

Directions:

1 Preheat oven to 175°.
2 Whisk dry ingredients; set aside.
3 Combine wet ingredients with a hand mixer on low.
4 To cream, increase speed to high and beat until fluffy and the color lightens.
5 Stir the flour mixture into the creamed mixture until no flour is visible.
6 (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
7 Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
8 Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
9 Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
10 Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

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