Ingredients
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)
Preparation
Directions:
1 Preheat oven to 350°.
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.
