| 1 c. butter | 1 tsp. baking soda | |
| 1 c. granulated sugar | ½ tsp. salt | |
| 1 c. packed brown sugar | 1½ tsp. ground cinnamon | |
| 2 eggs | 3 c. raw oats | |
| 1 tsp. vanilla extract | ¼ c. raisins | |
| 2 c. all-purpose flour | ¼ c. chocolate chips |
In a medium-sized bowl, cream together the butter, white sugar, and brown sugar. Beat the eggs; add them and the vanilla to the creamed mixture, and stir well.
In another medium-sized bowl, sift the flour. Combine with it the baking soda, salt, and cinnamon. Pour this into the creamed mixture and stir well.
To this combination, add the oats, raisins, and chocolate chips. This will be a very thick mixture. Stir until everything is well combined. Cover and place the bowl into the refrigerator to chill for at least 1 hour.
After the hour has passed, preheat the oven to 375°. Grease cookie sheets with butter, or use non-stick cooking spray. Roll chunks of dough into walnut-sized balls, about 1½ inch in diameter. Place them about 2½ inches apart on cookie sheets. Flatten each ball with a fork. Dipping the fork in sugar can help prevent it from sticking to the dough.
Bake 8-10 minutes in the oven. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. This should make 3½ to 4 dozen cookies.
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