Thea's little kitchen

Plump raisins in a lacey, chewy oat dough. Excellent with coffee, delicious as an ice cream sandwich — an all-time classic.

• ¾ cup butter, softened
• 1 ½ cup white sugar, or any equivalent amount of brown & white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 ¾ cups rolled oats
• ½ cup ground oats, I pulse in my blender until they are powder
• 1 cup raisins
  Soak in hot water and drain before adding if you like them juicy. Regular or golden raisins work great, and they can be blended.

1. 1. Preheat oven to 350 F and line baking sheet with parchment.
2. 2. Beat butter until soft. Beat in sugar. Beat in vanilla, salt and eggs until lighter in color.
3. 3. Add flour, oats, ground oats, baking soda, and cinnamon. Then mix in raisins.
4. 4. Make golf ball sized cookies and place 2″ apart on lined sheets.
5. 5. Bake 14 min, until golden around the edges.
6. 6. Remove from oven, let sit on tray for 2 min, then move to a cooling rack.