2 cups Whole Wheat Pastry Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened (two sticks)
1 cup cane sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups rolled oats
1 ½ cups raisins
Preheat oven to 350° and line a couple cookie sheets with parchment paper.
Whisk together the flour, soda, powder and salt and set aside.
Combine the butter, sugars, eggs and vanilla in a mixer on low, then increase speed to high and beat until fluffy and the color lightens.
Turn the mixer back to low and blend in the dry ingredients just until no flour is visible (do not overmix as this will make for one tough cookie). Stir in the oatmeal and raisins.
Drop large walnut-sized pieces of dough two inches apart onto the baking sheets and bake 11-13 minutes until golden but still moist in the center. Remove from the oven and let the cookies cool on the pan for two minutes, then remove to a wire rack to cool fully (they will harden as they cool).
Get yourself a cold glass of milk and go to town on the best oatmeal raisin cookies eva!