Oatmeal Raisin Cookies

This is my favorite recipe because they're moist and chewy with plenty of raisins. Also I love when you get a little crunch of kosher salt.

Pictured here with the other dough I keep in my freezer: Chocolate Chip

WHISK TOGETHER AND 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 large eggs
2 teaspoons vanilla

THEN STIR IN
3 cups old-fashioned rolled oats
1½ cups raisins

DIRECTIONS
Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie). Now add the oats and raisins; stir with a strong spoon to incorporate. Fill a medium/1.5T/#40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2 inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Note: The dough freezes well, so scoop onto a tray and freeze, then transfer to a plastic bag once frozen. Add 1-2 minutes to the time when baking dough straight from the freezer.