Ingredients

• 1 c (2 sticks) unsalted butter
• 1 c firmly packed brown sugar
• 1/2 c granulated sugar
• 1 egg + 1 egg yolk
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 c bread flour (yes, BREAD flour. this is important.)
• 1 tsp baking soda
• 1 tsp cinnamon (I use Penzey’s Vietnamese cassia, very strong stuff.)
• 1/2 tsp table salt
• 3 c oatmeal, uncooked
• 2 c raisins

Melt the butter in a saucepan over low heat. Beat together butter and sugars in stand mixer with flat blade. Add egg, egg yolk, milk and vanilla; beat well. In separate bowl, combine flour, baking soda, cinnamon and salt. Add flour mixture slowly to batter; mix well. Stir in oats and raisins; mix well. Using ice cream scoop, drop batter onto cookie sheets lined with parchment paper. Chill in refrigerator for at least an hour. Bake 14-17 minutes in a 350°F oven. Cool 1 minute on cookie sheet; remove to wire rack. Makes 24 cookies.