Everyday Oatmeal Cookies

Oatmeal cookies are usually made with either granulated or brown sugar for different tastes. Granulated sugar yields crispier cookies, whereas the molasses in brown sugar tends to add a richer flavor.

This recipe uses both granulated and brown sugars to create the best cookies that are crunchy, yet moist and full of flavor.

All purpose flour	2¼ cups
Baking soda	1½ tsp
Cinnamon	1 tsp
Salt	¾ tsp
Unsalted butter, softened	1/2 cup or 4 oz
Granulated sugar	1/2 cup
Light brown sugar	1/4 cup
Eggs, room temperature	3 large
Vanilla extract	1½ tsp
Rolled oats	4½ cups
Raisins	1½ cups

• Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.

• In a separate bowl, combine flour, baking soda, cinnamon, and salt.

• Cream softened butter with both granulated and brown sugars.
  
  
  
• Add and combine eggs and vanilla extract to the butter and sugar mixture.

• Gently combine the flour mixture with the butter-egg mixture. Then add rolled oats and raisins.
  
  
  
• 
  Drop dough onto prepared baking sheets using either two tablespoons or a No.#64 ice cream scoop.

• Bake one sheet at a time for 12 – 15 minutes.
  
  
  
• Remove from oven and let stand on cookie sheet for about 1 minute before transferring to a rack to cool completely.
  
  
  
• This recipe yields about 2 dozens great tasting cookies.
  Store them in airtight containers at room temperature for a week. These oatmeal cookies ship very well and can be frozen for longer keeping.