1 c butter, softened
1 c firmly packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1-3/4 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 c rolled oats
1 c raisins
Heat oven to 350 degrees. Cream the butter and sugar; add eggs and vanilla; beat well. Add flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Makes 4 dozen.
Gluten restrictions: use all purpose gluten-free flour in place of the regular flour, and use gluten-free oats in place of the rolled oats.
04/04/06: tested as is with all purpose gluten-free flour; turned out wonderfully!
Reduced sugar restrictions: test 1/2 c honey in place of the sugars; will possibly need to increase the flour to 2 c and decrease the oven temp to 325 degrees.
