Oatmeal Raisin Chocolate Chip Cookies

Because sometimes you just need to make (and eat!) a classic....

Plumped on left.  Not plumped on right. 

Notes:
Not a fan of raisins?  Try using a different dried fruit instead!  I made this a few weeks ago before I decided to start weighing out the ingredients, so there are no weights.  Sorry!  These cookies spread a bit when they bake, so be sure to leave enough space between them on the cookie sheet.  These cookies are soft; if you like crispier cookies, bake them a little longer. 

Adapted from Chocolate Chip Pumpkin Seed Cookies

Ingredients:
1 cup raisins
¾ cup boiling water
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup rolled oats
½ cup unsalted butter, room temperature
1 cup light brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup dark chocolate chunks or chips

Plump, Whisk, Cream, Add, Scoop, Bake: 
Adjust the oven racks to the upper and lower thirds of the oven, and preheat it to 325ºF.  Line two cookie sheets with parchment paper or Siplat mats, and set aside.  Combine the raisins and boiling water in a small bowl, and allow to rest for about 10 minutes, or until the raisins are nice and plump.  Once the raisins have finished plumping, drain them, blot them gently with a paper towel, and discard the liquids.  In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and oats, and set aside.  In a separate bowl, cream together the butter and brown and granulated sugars until the mixture is light and fluffy.  Add the egg and the vanilla, and beat until incorporated.  Beat in the flour mixture in halves, scrape the bowl and beater well, and then stir in the chocolate chunks and plumped raisins.  Scoop up about a tablespoon's worth of dough, and place it on the prepared cookie sheet, leaving about two inches of space between each dough ball.  Once the cookie sheets are full, place them in the preheated oven, and bake for 12-14 minutes until the edges are just beginning to brown, but the cookies are still soft.  If you would like crispier cookies, bake the cookies for a few additional minutes.  Transfer the cookies to a wire rack to cool.  Once cooled, store the cookies in an airtight container at room temperature.

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