Oatmeal Raisin Cookies

Ok, so I admit everything tastes great to me right now, but of all the baking I've been doing, these are the best freaking cookies I've ever had in my life. I used golden raisins, but otherwise followed the recipes exactly. I baked them exactly thirteen minutes, and even though they still looked awfully soft, after cooling on a wire rack they were perfect. I took some last night to the clubhouse, and everyone that bit into one said, "Oh my God, these are GOOD." I got the recipe on Zaar. Enjoy.

Makes 36 cookies
Whisk together and set aside
* 2 cups all purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
Cream wet ingredients
* 1 cup unsalted butter, softened
* 1 cup sugar
* 1 cup dark brown sugar
* 2 large eggs
* 2 teaspoons vanilla
Then stir in
* 3 cups oats (not instant)
* 1 1/2 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 to incorporate.
Fill cookie scoop with dough.
(Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.) (Note: I don’t have a cookie scoop but used an ice cream scoop and it worked fine.)
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.