An always popular oatmeal cookie recipe that is tender and chewy.
Let all the ingredients come to room temperature before you begin.
Using the paddle attachment of a stand mixer, cream the butter, brown sugar and the salt on low speed just until creamed for a chewy cookie.
Add the eggs, vanilla and milk and mix until blended.
Sift the flour, baking soda and baking powder together into a separate bowl.
Combine the oats with the dry ingredients.
Add the dry ingredients to wet ingredients and mix until theyre combined.
Mix the raisins into the dough.
Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper.
Using a 1 oz scoop or the equivalent, drop 1 oz balls of dough onto your sheet pan, leaving enough room between them to allow for them to spread.
Bake 10-12 minutes at 350 degrees F. or until the edges and bottoms of the cookies are beginning to look golden brown.
When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack.
Makes about 60 cookies.
To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.