Recipe: Oatmeal Cookies with Milk Chocolate and Raisins

OATMEAL COOKIES WITH MILK CHOCOLATE AND RAISINS

3 1/2 cups old-fashioned oats, uncooked, divided use
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature, beaten to blend
2 teaspoons vanilla
1 cup raisins
1 cup milk chocolate chips or chunks

Grind 1/2 cup oats in a food processor until powder. Add the flour, baking soda, baking powder and salt. Pulse to combine. Transfer to a bowl. Stir in the remaining oats. Set aside.

Cream the butter and both sugars together in a large bowl until light, scraping down the bowl as necessary, about 2 minutes. Gradually beat in the eggs, then the vanilla.

Stir in the flour mixture then the raisins and chips. Cover and refrigerate to chill lightly, about 1 to 2 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line baking sheets with parchment.

Using a tablespoon for each cookie, shape the dough into 1-inch balls. Place 2 inches apart on baking sheets.

Bake until light golden brown, about 12 to 14 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to wire racks. Cool completely.

Makes 4 1/2 dozen cookies
Source: Tea and Cookies by Rick Rodgers