Oatmeal Raisin Cookies--Hubby's Favorite

I don't make these as often as Hubby would like, but now that the weather has suddenly turned very cold I'm in a baking mood. I start with the Quaker Oatmeal Vanishing Oatmeal cookies recipe and make a few modifications. Today, I did use butter, but I often substitute shortening. I am using 1 1/2 cups of Old Fashioned Kroger brand oats & 1 1/2 cups of Thick & Rough grain milled oats to make the 3 cups of Oats. I always add the salt even though it is optional & about twice as much cinnamon as the recipe calls for.

Ingredients
• 1/2 cup (1 stick) plus 6 tablespoons butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup raisins

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.