I went to a going away party this weekend, and offered to bring some sort of baked good. Oatmeal raisin cookies were requested, which I hadn’t had in a long time, but I was very pleased with the recipe I settled on! They’re thick, firm without being brick-like, and have just the right amount of salt. They went over well at the party, when I stopped eating them myself and other people were able to get at them!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups rolled oats
• 1 1/2 cups raisins

Preheat your oven to 350 and grease some baking sheets.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

Beat together the butter, sugars, eggs, and vanilla until light and fluffy.

Add the flour mixture and beat in on low, until just combined. I tend to stir flour in by hand a bit before turning on the mixer, so that there isn’t a huge messy poof all over the kitchen.

Add the oats and raisins and again beat just until combined. It only takes a few seconds this time.

Scoop onto the greased sheets in 2 tablespoon balls, spacing them 2″ apart.

Bake 11-13 minutes. The recipe I followed said “until golden, but still moist beneath the cracks on top.” Mine didn’t get noticeable cracks on the top like they’re looking for, even after a bunch more time in the oven, so after the first tray-full I pulled them when the edges started to brown, and that was good.

Let cool several minutes on the pan, then use a spatula to transfer them to a wire rack to cool completely.

They had the party-guy-of-honor head over heels!

Wait that saying doesn’t even make sense/is exactly wrong?!

Oatmeal Raisin Cookies

From Food.com.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups rolled oats
• 1 1/2 cups raisins

Preheat your oven to 350 and grease some baking sheets.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

Beat together the butter, sugars, eggs, and vanilla until light and fluffy. Add the flour mixture and beat in on low, until just combined. Add the oats and raisins and again beat just until combined.

Scoop the dough onto the greased sheets in 2 tablespoon balls, spacing them 2″ apart. Bake 11-13 minutes, until browned around the edges.

Let cool several minutes on the pan, then use a spatula to transfer them to a wire rack to cool completely.