Another great cookie recipe! I found this recipe on food.com. I do not have a #40 cookie scoop, so I used 2 tablespoons of dough as indicated in the recipe. I baked my cookies for 11 minutes and they turned out perfect. I also did not add the salt since I used salted butter.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins
1. Preheat oven to 350F.
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 a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
9. Bake 11-13 minutes (on centre rack), until golden, but still moist beneath cracks on top.
10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.