Oatmeal Raisin Cookies

Ingredients:

1 ½ Cups AP Flour

½ tsp. Baking Powder

½ tsp. Kosher Salt

1 tsp. Cinnamon

½ Cup Unsalted Butter, at room temperature

1 Cup Granulated Sugar

1 Cup Dark Brown Sugar, packed

2 Large Eggs, at room temperature

3 Cups Old-Fashioned Rolled Oats

1 ½ Cups Raisins

Steps:

1. In a bowl, sift together the dry ingredients, (flour, baking powder, salt, cinnamon). Set aside.

2. In a bowl attached to a stand mixer, cream together the butter and sugars until light and fluffy, (3-5 minutes).

3. One at a time, beat the eggs into the butter/sugar mixture until just incorporated.

4. In two additions, mix in the dry ingredients at low speed, stopping to scrape down the sides of the bowl as needed.

5. Add oats and raisins and continue to mix at low speed until combined and evenly distributed in the batter. (The dough gets very stiff here, so if your equipment struggles, take the bowl off of the stand mixer and stir in the oats and raisins by hand with a rubber spatula or wooden spoon, (your forearms will be pretty toned afterwards!).)

6. Preheat the oven to 350 degrees F and adjust the racks to the middle and lower-third positions. Grease two large baking trays with unsalted butter.

7. Form dough balls using a ¼ Cup or ⅓ Cup measure and rolling in your hands. Place on the baking trays with a decent amount of space between each ball.

8. Place the trays on the two racks and bake for 11 minutes.

9. Turn the trays and swap their positions in the oven. Continue baking for another 11-15 minutes, (don’t overbake, you want them chewy).

10. Remove from the oven and let cookies cool on the trays for a little bit before transferring to a wire rack to cool further before serving, (they are best when they are warm, obviously).

11. Enjoy!