Oatmeal Raisin Cookies

In trying to continue the Healthy Cookie Experiment, I went in a different direction than trying to substitute ingredients - just make a cookie with healthier ingredients to begin with. [Maybe I'm not ready for such an advanced task as baking with Splenda just yet.]

Source: The Sweeter Side of Amy's Bread

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp kosher salt
1 tsp baking soda
3/8 tsp cinnamon
2 large eggs
1 tsp vanilla
3 1/8 cups old fashioned rolled oats
1 1/4 cups raisins
1 cups unsalted butter
7/8 cup firmly packed dark brown sugar
1/2 cup sugar

Directions:
1. Position one rack in the top third of the oven, one rack in the bottom third of the oven, and preheat the oven to 350 degrees F. Line the cookie sheets with baking parchment.
2. In a bowl, add the flour, salt, baking soda, and cinnamon and whisk together. In a separate bowl, whisk together the eggs and vanilla. In a third bowl, mix the oats and raisins.
3. In another bowl, using an electric mixer with the paddle attachment, cream together the butter and sugars on med speed for 2 minutes, or until light and fluffy, scraping the sides and bottom of the bowl frequently. Gradually add the egg mixture until everything is well combined.
4. With the mixer on low speed, add the flour mixture in stages. Mix only until everything is well combined, scraping the sides and bottom of the bowl frequently. There should not be any pockets of dry flour left in the dough. Then add the oats and raisins and mix again on low speed until everything is evenly distributed.*
5. Using a large soup spoon, a metal ice cream scoop, or your clean hands moistened with water, scoop out big balls of dough, placing 6 balls on each prepared cookie sheet. Each ball of dough should weigh approximately 90 g/3.17 oz each. If you don't have a scale, use a scant 1/2 cup to estimate the size. The dough balls should be about 2 1/4 inches in diameter. Press down on these cookies very lightly, to just barely flatten the tops before their baked. They will spread a lot during baking. Bake for about 18 minutes, rotating the cookie sheets halfway through the baking time. The cookies should be golden brown and baked all the way to the center. They should be soft, but be careful not to underbake or they will be doughy and will fall apart easily.
6. Cool the cookies on the sheets for 5 minutes, then move them to a rack and cool completely before storing.

Sorry no picture; the cookies were gobbled up pretty fast! These are my boyfriend's favorites.

*Note: this dough can be refrigerated in between baking times.
**Baking Tip: Make sure your raisins are nice and moist, and not dry. It makes a huge difference in the taste, differentiating between store-bought and fresh homemade. It also keeps the cookies from seeming too raisin-y.
^Cookbook Author Tip: "Be sure to use the old-fashioned style oats, not the quick-cooking or instant variety, for the best flavor and texture." - I used quick-cooking and my cookies still turned out very moist and tasty.