Oatmeal Raisin ‘Breakfast’ Cookies

Combine:

2 c all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

Set aside.

Blend together:

1 c unsalted butter, softened

3/4 c sugar

3/4 c dark brown sugar, firmly packed

Add:

2 large eggs

2 tsp vanilla

Mix well.

Stir in, in order:

Flour mixture

3 c oats (quick, but not instant)

1-1/2 – 2 c raisins, peanuts, craisins, sesame seeds, chopped dates, etc

 

Roll roughly into a ball and press to cookie sheet.

2.3 oz wet weight makes a good sized cookie and cooks in about 25 minutes.

Cook at 350 F for 25 minutes.