Oatmeal Raisin Cookies (Matthew's favorite)

By commercecook

Ingredients

• Whisk together
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Cream wet ingredients
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup light brown sugar, firmly packed (the original recipe called for dark brown sugar.)
• 2 large eggs
• 2 teaspoons vanilla
• Then stir in
• 3 cups oats (not instant)
• 1 1/2 cups raisins (I bought raisins in a smaller package that are meant to be used in cookies because they are more moist than regular raisins. I used the whole package.)

Details

Servings 30
Adapted from food.com

Preparation

Step 1

Preheat oven to 350 degrees.
Whisk dry ingredients, and set aside
Combine wet ingredients with a hand mixer on low. To cream the ingredients, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible. (Do not over mix because the gluten will develop, making a tough cookie.)
Add the oats and raisins: stir to incorporate
Fill a #14 cookie scoop and press again the side of the bowl, pulling up to level the dough. It will measure two tablespoons.
Drop 2 inches apart onto a baking sheet sprayed with nonstick spray, use a Silpat or use nonstick aluminum foil.
See note at bottom about refrigerating them before baking.
Bake 11-13 minutes on center rack, until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit for 2 minutes before transferring to a wire rack to cool.

Note: Before baking, I put the cookie sheet with the cookies on it in the refrigerator so the dough would cool and the cookies would not flatten as much in baking.