Giant Oatmeal Raisinet Cookies

Makes 16-18 very large cookies

2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
2 sticks unsalted butter, cold & cubed
4 ounces cream cheese, room temp
3/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1 3/4 cups Raisinets
1 1/2 cups rolled oats

In a large bowl, sift together the flour, baking soda, baking powder, salt & cinnamon.  Set aside.

In the bowl of electric mixer fitted with paddle attachment, cream together the butter, cream cheese and sugars until creamy, careful not to overbeat. Add eggs, one at a time and beat until just incorporated.  Add vanilla and mix to combine.  Into the mixer, add the dry ingredients and mix until just combined. Remove bowl from mixer and gently fold in walnuts, Raisinets and oats.  Cover the bowl with plastic wrap & chill dough for at least an hour.

While the dough is chilling, preheat oven to 375 degrees.

Scoop out 2-4 ounces of dough (or however large you dare) and form into rough balls.  Place each cookie ball on sheet pan lined with parchment paper and slightly flatten the top of the cookie using your fingers. Bake for 16-19 minutes on a rack in the upper third of the oven until lightly browned.