• 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)
  • 1 1/2 cups raisins
  • 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 cookie scoop with dough.
  • 8 (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
  • 9 Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  • 10 Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  • 11 Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.