These cookies are mindboggling; obviously the chocolate chip version should be far better, but in some version of a Sphinxian culinary riddle the raisin version is every bit as good, quite possibly superior. Try it yourself and find out, but remember, when your universe is tipped on its ear, I did try to warn you....
1½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened slightly
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1½ tsp vanilla extract
3 cups rolled old fashioned oats*
1 cup raisins
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees and line rimmed baking sheets with parchment paper.
Whisk together flour, cinnamon, baking soda, baking powder and salt and set aside.
In an electric mixer use a paddle attachment to cream together butter, brown sugar, and granulated sugar.
Mix in one egg, then blend in second egg and vanilla.
Add flour mixture and mix just until combined, then mix in oats, raisins and walnuts (if desired).
Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
Bake until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature.
Notes
*Don't use quick oats or the cookies won't turn out the same.
**1 cup chocolate chips (or more if desired) can be substituted for raisins.
Try adding a slice of bread to container with baked cookies to keep them soft and moist, just don't lay it directly on cookies or it can make those it's resting on soggy.