Ingredients

2 Cups All-Purpose Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 Teaspoon Salt

2 Sticks Unsalted Butter, Room Temperature.

1 Cup Granulated Sugar

2 Large Eggs

3 Teaspoons Pure Vanilla Extract

3 Cups Rolled Oats (Quakers Instant Oats preferred)

1 Cup Raisins (Sunmaid Raisins preferred)

Preparation

  1. Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, cinnamon, and salt into a bowl. (If you don’t have a sifter feel free to just use a fine meshed strainer.)

  2. In another bowl beat butter and sugar until pale and fluffy. Add in eggs and vanilla, then beat until combined. Mix in flour mixture, beating until evenly combined. Then mix in oats and raisins using a wooden spoon.

  3. Using your hands (or an ice cream scoop if you’re fickle with messiness) and drop 1 tablespoon sized balls onto a parchment lined baking sheet. Make sure to space them at least 2-3 inches apart because they expand outwards. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack and then eat!