Whisk Together & Set Aside:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream Wet Ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 teaspoons vanilla
Then Stir in:
3 cups oats (not instant)
1 1/2 cups Mariani Raisins
1. Preheat oven to 350° F.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir in the flour mixture into the creamed mixture until no flour is visible.
4. Add the oats and raisins; stir to incorporate. Drop 2 tablespoons of dough onto baking sheet 2 inches apart.
5. Bake 11-13 minutes (on center rack), until golden, but still moist. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.