1 1/2 sticks (6oz) unsalted butter; softened but still firm
1 1/4 cup all-purpose flour; sifted
3/4 cup light brown sugar; firmly packed
3/4 teaspoon baking soda
2/3 cup white sugar
3/4 teaspoon baking powder
1 large egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups dark seedless raisins (variations: currants or Raisinets)
2 cups rolled oats (Quaker Old Fashioned or Quick. Do NOT use instant.)
1/2 cup walnuts; chopped (optional)
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined
In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts).
Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2″ gap between each mound.
Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies…the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack.
*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
Makes 16 to 20 large cookies.