Preheat oven to 350F.
Set out all ingredients, bowls and measures. Sift the dry ingredients together. Prepare baking sheets by lining with paper or use non-stick trays.
Cream until smooth:
1/2c (2 sticks) butter Add and beat until light: 3/4c organic white sugar
1 cup organic brown sugar
Break into a small bowl and add: 2 organic eggs
Beat until thoroughly mixed and add: 1 teaspoon excellent vanilla
Sift together and beat in: 3/4 cups +1T flour,
1 teaspoon non– aluminum baking soda
1 teaspoon coarse salt
Stir in to mix: 3 cups organic oats
Stir in: 1/2 cup organic raisins
Put the dough in a plastic tub and refrigerate. When it is firm and chilled, use a melon baller or teaspoon measure to place small balls of cookie dough on baking sheets. Leave 2” spaces so the cookies can spread. Bake 15 minutes. Remove from oven and let cool on trays until firm. Store in airtight container.
This recipe makes enough for 5 doz cookies but the dough keeps in the fridge or the freezer so you can make cookies when you want!