These cookies are extremely soft, especially right out of the oven, so take care when transferring them off the cookie sheet.
1 cup raisins
1 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick cooking oats)
Preheat oven to 355 degrees F. Put the raisins in a small pan of water and simmer, uncovered, until they’re puffy. Drain, rinse, and allow to cool. Using a mixer, cream and beat together the butter, brown sugar, and eggs in a medium bowl. In a separate bowl, combine the flour, soda, baking powder, cinnamon, oatmeal. Add to the creamed mixture, using beater to mix. Very gently fold in the raisins.
Drop by rounded spoonfuls (teaspoon for smaller cookies, tablespoon for larger cookies) on lightly greased cookie sheets. Bake for 8-9 minutes. Remove cookies from oven before they get brown. Cool for a couple of minutes on the cookie sheet before transferring to waxed paper to cool completely.