It's All Delicious

If you don't have Cookies Unlimited by Nick Malgieri in your repertoire - get it!  It's my go to cookie bookie.  There are over 200 recipes in it with almost every type of cookie you could imagine; piped, bar, rolled, wafers, savory  - you name it.  He doesn't stop there - fillings, icings, glazes and if you don't have enough to do - a decorating projects section.  But most importantly, every recipe I have tried works and works well. This book is easy to understand and his writing and techniques are very straight forward. My book is dog-eared, stained with chocolate and very much loved from years of baking.

Ingredients
Makes about 48 cookies

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Ω teaspoon cinnamon (optional)
2 cups rolled oats (regular oatmeal - not steel cut)
1 cup butter (2 sticks), softened
1 cup granulated sugar
Ω cup packed dark brown sugar
Ω cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 Ω cups raisins

For the cupcakes:
Pre-heat oven to 350∞F. Arrange racks in the upper and lower thirds of the oven.  Combine flour, baking powder, salt, cinnamon, and oatmeal in a large bowl.  Mix well.  On medium speed, beat the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment until well combined, 1-2 minutes.  Beat in the eggs one at a time until smooth, then beat in the vanilla. Wipe down bowl occasionally with a rubber spatula. Mix the flour mixture in on low speed, then add the raisins. Mix until raisins are evenly distributed. Using a tablespoon measure or medium ice cream scoop, drop batter on cooking sheets lined with parchment paper about 3 inches apart.  Bake for 12-15 minutes.  Cool on racks. Store in an air tight container.

It's All Delicious notes: 
This recipe was adapted ever so slightly from Cookies Unlimited by Nick Malgieri.

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