1 3/4 c. all purpose flour
1/2 t. baking powder
1/4 t. baking soda
3 c. old fashioned oatmeal
2 large eggs
3/4 t. salt
1 t. vanilla extract
14 T (1 3/4 sticks) unsalted butter, melted
2 T vegetable oil
1 c. granulated sugar
1 c. packed light brown sugar
1 1/2 t. cinnamon
1 1/2 c. raisins

Heat oven to 350 degrees. Line cookie sheets with parchment paper.

Mix flour, baking powder, baking soda, cinnamon, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil, and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mixture, then stir in raisins.

Using a 2 - 3 T spring action ice cream scoop, scoop 6 balls onto each of the cookie sheets. (You might want to squish them down just a tad.) Bake until golden brown, 12 - 15 minutes. (Don’t let cookies get too brown — I like to remove mine when they still look a bit undercooked in the center.) Let cool on cookie sheets, 2 - 3 minutes, then transfer to wire racks.

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