Oatmeal Raisin Cookies

Happy Friday the 13th! If you're superstitious and you're freaked out today, then you deserve a treat. How about a cookie? One of my most favorite cookies are oatmeal cookies, whether they have raisins, chocolate chips, or nuts in them, I love them. They are chewy, soft, and "healthy" (minus the sugar, butter, and white flour). This recipe comes straight from the container of Quaker oats, except I use a little less sugar.
Ingredients [yields about 2 dozen]:
1 stick butter (1/2 cup)
3/4 loosely packed brown sugar
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats (old fashioned)
handful of raisins (I like golden raisins)

Stir together the flour, baking soda, salt, and cinnamon in a bowl. In a separate bowl, cream together the sugar (both brown and granulated) and the butter until smooth. Then add in eggs and vanilla and whisk until combined. Add in the dry ingredients and use a spoon to stir just until everything is combined. Lastly, add in the raisins and the oats and again, use a spoon to stir just until everything is combined. Add in as many or as few raisins as you like - or you could use nuts or chocolate chips, whatever floats your boat.

I used my 1-1/2 teaspoon scoop to make even cookies on my silpat but use your normal cookie scooping method, by all means. Put the cookies in a 350 degree, preheated oven for 8 minutes (set a timer!) and remove when the edges start to turn brown.

Let the cookies cool on a rack for a few minutes before digging in. They should be soft and delicious. Store in an airtight container.

For bonus points in the summer time, top with a little ice cream for an open-faced sandwich. I used pistachio - goes great with the oatmeal.

Or top with a second cookie for a complete sandwich.