Oatmeal Raisin Cookies

3 sticks unsalted butter, room temperature

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

3 eggs, room temperature

1 teaspoon vanilla extract

1 tablespoon baking soda

1 tablespoon baking powder

1 teaspoon kosher salt

2 tablespoons Pumpkin Pie Spice

3 cups all-purpose flour

3 cups oatmeal (not quick cook)

2 cups raisins, craisins and/or currents

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1. In the bowl of a stand mixer fitted with paddle attachment or with a handheld mixer, cream the butter, and sugars for 3 minutes, or until creamy.

2. Add in the eggs one at a time, beating well between each addition. Add in the vanilla extract.

3. Add in the baking powder, baking soda, salt, Pumpkin Pie Spice, and flour. Mix well. Mix until there are no streaks of flour are present.

4. Stir in the oatmeal and raisins, mix just until oatmeal and raisins are combined.

5. Refrigerate 1 hour.

6. Preheat oven to 350ºF.

7. Using a 1/4 cup scoop or 2 spoons, drop mounds of dough, space 2 inches apart onto sheet pans lined with parchment paper or silicone mats.

8. Bake for 12-15 minutes or until the edges are just browned. The middle will be just set. Remove from oven, let the cookies sit on the pan for 1 minute, then transfer to a wire cooling rack. Cool completely.

9. Store cookies in an airtight container for 3 days or frozen for 2 months. Makes 48 cookies.

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