OTIS SPUNKMEYER-STYLE OATMEAL RAISIN COOKIES

2 cups all-purpose flour
1 teaspoon baking soda
1/2 to 1 teaspoon cinnamon (optional)
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, packed
2 eggs
2 teaspoons vanilla extract
3 cups oats (not instant)
1 1/2 cups raisins

Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick spray. Position oven rack in the center.

Whisk together flour, baking soda, cinnamon, baking powder and kosher salt. Set aside.

Using a hand mixer on low, cream together the butter, granulated sugar, brown sugar, eggs and vanilla extract. Increase speed to high and beat until fluffy and the color lightens.

Sit the flour mixture into the creamed mixture until no flour is visible. (Over-mixing develops the gluten, making a tough cookie.) Stir in oats and raisins.

Fill a #40 cookie scoop, which measures 2 tablespoons of dough, pressing against the side of the bowl, then pulling up to level the dough. Drop 2 inches apart onto prepared baking sheet.

Bake for 11 to 13 minutes until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before removing to a wire rack to cool.