Oatmeal Raisin Cookies

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Mark took a stroll down memory lane this week, with a recipe straight from his childhood: oatmeal raisin cookies. They came out chewy, with a slight crunch from the chopped nuts he added (he used salted cashews this time).


OATMEAL RAISIN COOKIES 

 2 cups all-purpose flour 
1 teaspoon baking soda


1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins
1/2 chopped nuts (optional)

Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture. Add the oats and raisins (and nuts, if desired); stir to incorporate. Shape dough in small balls. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

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