Makes 2 dozen cookies
1 cup (225 grams) butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 2/3 cups (210 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (180 grams) old fashioned or rolled oats
2 cups (340 grams) semi-sweet chocolate chips
2 cups (320 grams) raisins
2 teaspoons vanilla extract
2 large eggs
1 2/3 cups (210 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (180 grams) old fashioned or rolled oats
2 cups (340 grams) semi-sweet chocolate chips
2 cups (320 grams) raisins
Preheat oven to 325 degrees F (160 degrees C).
In a large mixing bowl, beat together the butter and vanilla in a large mixing bowl until creamy. Beat eggs in one at a time. Gradually mix in the flour, baking soda, and salt. Stir in chocolate chips, oats, and raisins.
Put dough in a 1/4 cup measuring cup and level it. Drop dough 3 inches apart onto baking sheet. The dough usually comes out easily with a good smack to the back of the measuring cup, but you can lightly grease it if you find the dough sticking. Bake for 14-18 minutes, or until golden brown. Cool cookies on a baking sheet for 2 minutes before moving them to a wire rack to cool completely.
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