My Favorite Oatmeal Cookies

This recipe comes from Quaker Oats and is the best, chewiest oatmeal cookies we've ever eaten. I like using organic (fresh) raisins or diced up dates, but if you don't care for them, just leave them out.

1/2 pound (2 sticks), softened butter (I use unsalted butter)
1 c. firmly packed brown sugar (light or dark is fine)
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs, slightly beaten
1 1/2 c. unbleached flour
1 tsp. baking soda
1 tsp. (heaping) ground cinnamon
1/2 tsp. salt (omit if using salted butter)
3 cups Old Fashioned oats, uncooked
1 cup raisins (or dates)
(optional -- add 1/2 c. chopped walnuts)

Heat oven to 350 degrees. Beat butter and sugars until creamy. Add vanilla and mix well. Add beaten eggs and mix until thoroughly incorporated.

Combine baking soda, cinnamon, salt, and flour and mix into egg-sugar mixture until well incorporated. Add oats, mix and then raisins or dates and nuts if using. Mix until well incorporated. Raw dough should look like photo.

Drop rounded Tablespoonfuls onto ungreased cookie sheet -- or line cookie sheet with parchment paper for easier cleanup.

Bake 10-12 minutes or until golden brown. Cool on cookie sheet for about a minute or until set and then transfer to a wire cooling rack. Makes about 4 dozen cookies.