I have come to learn that there are two types of people: those who like raisins in baked goods and those who think that it is an abomination to put a raisin in anything. Clearly those people are crazy but we all have our issues: I, for one, feel that walnuts make any baked good completely and utterly inedible. 

I have been playing around with an oatmeal cookie recipe and in order to please both types of people I have made two different cookies: one with raisins and one with chocolate. I will be completely honest here and set the bar high: my husband said that these are the best cookies I have ever made. 

Oatmeal Cookies
from WSJ

1½ cups raisins or chocolate chips
1¼ cups all-purpose flour
1 tbsp + 1 tsp ground cinnamon
2 tsp baking soda
1½ tsp fine sea salt
1½ sticks unsalted butter at room temperature
1 cup light brown sugar, firmly packed
6 tbsp granulated sugar
2 cups old-fashioned or rolled oats
1 extra-large egg*
1½ teaspoons vanilla extract

*You can use one large egg in this recipe if that is what you have on hand. Please note that if you double the recipe, you will need to adjust the amount of eggs that you use.

Make the cookies: Soak raisins in hot water for 30 minutes, then drain. In a small bowl, sift together flour, cinnamon, baking soda and salt.

Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.

Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.

Refrigerate dough for at least one day.

Use a size 20 or size 50 scoop and space cookies onto a parchment or silpat lined baking sheet. Bake cookies at 350 for 14.5 minutes (size 20) or 10.5 minutes (size 50).