Oatmeal Raisin Cookies

I love oatmeal raisin cookies, but it took me a long time to find my favorite recipe.  And I almost wish I hadn't.  I eat way way way too many of these.  But hey, that's why I run.

This is another Ina Garten adaptation. She makes hers with pecans and just baking powder, but I've discovered the secret to even better cookies is the correct combination of baking soda and baking powder.

Baking powder makes cake-like cookies - they are softer, more pillowy.
Baking soda makes crispy cookies.  Or at least that's what my very haphazard baking substance research revealed.  Feel free to correct me :)

So by using a combination, you get crisp around the edges, chewy in the middle, perfect cookies.

Oh, and the brown sugar and cinnamon help.

Just don't let your helper eat all of the dough.

Ingredients

2 sticks butter, room temperature

1 cup dark brown sugar, packed

1 cup granulated sugar

2 extra-large eggs 

2 teaspoons vanilla extract 

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt  

3 cups old-fashioned oatmeal

1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

In a mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats and raisins and mix just until combined.

Using a small scooper or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper OR onto a baking stone. Flatten slightly. Bake for 12 minutes, until lightly browned. Transfer the cookies to a baking rack and eat while slightly warm :)

This dough keeps in the fridge, wrapped in cling wrap, so that you can make more small batches and always eat warm cookies. 

Now go running.  Or at least, that's what I need to do.