Oatmeal-Raisin Crisps

Recipe from the book "Cookies, Brownies & Bars" by Elinor Klivans.  This is a very easy & quick recipe and the cookies are amazingly yummy. I like the chewiness of it. I guess it is because of the oatmeal that gives this cookie a chewy texture. This is my new found favorite cookie besides the cornflake cookies.  The recipe below gives very sweet cookies (as with all American recipes i find), so if you do not like too sweet cookies, dont pack the brown sugar firmly and reduce accordingly.  

Oatmeal Raisin Crisps
(from cookies, brownies & bars, by Elinor Klivans)
yield: 40 cookies

Ingredients:-

2 cups        apf
1 tsp           baking soda
3/4 tsp        baking powder
1-1/2 tsp     ground cinnamon
1/2 tsp        salt
1 cup          unsalted butter @ room temp
1 cup          brown sugar firmly packed  
1 cup          granulated sugar
2                 large eggs
2 tsp            vanilla extract
2-1/2 cups   old-fashion rolled oats
2 cups          raisins

Method:-

1. Preheat oven to 350F/180c. Line cookie sheets with parchment paper.
2. In a bowl, sift together flour, baking soda, baking powder, cinnamon and salt; set aside.
3. Combine butter, brown sugar, granulated sugar. Using a mixer on medium speed beat until well blended about 1 min. Add eggs and vanilla and beat on low speed till the eggs are completely incorporated, scarping down the sides of the bowl occasionally.  Slowly add the flour mixture and beat on low speed just till incorporated.  Add the oats and raisins and beat until incorporated.
4. Place heaping tablespoonfuls of dough 2-1/2 inches apart on the prepared cookie sheets. Bake until the cookie tops are evenly golden, about 11-14mins.
5. Let the cookies cool on the sheet for 5mins then transfer then to wire rack to cool completely.