Dynamite Oatmeal Chocolate Chip Raisin Cookies
Source: Washington Post
Yield: 30 Cookies

1 cup unsalted butter, room temperature
1 1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla
1 tsp butterscotch extract
1 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1 cup all purpose flour
2 cup rolled oatmeal
1 cup golden raisins (plumped in water, then drained)
1 1/2 cup chocolate chips
1/2 cup pecan pieces (optional)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Cream the butter with both sugars until well blended. Stir in the egg and vanilla and butterscotch extracts. Fold in the baking soda, salt, cinnamon flour and oatmeal. Stir in raisins, chocolate chips and pecan pieces. Form into rounds the size of golf balls and place three inches apart on the baking sheets, pressing down slightly.

Bake until just light brown around the edges, about 14 - 16 minutes. Do not overbake these cookies. The may seem a little underdone, but will crisp as they cool. Cool on racks.

For chocolate chunk oatmeal cookies:
Omit the raisins and add 2 coarsely chopped imported chocolate pieces or use half raisins, half chocolate chunks.