Oatmeal Raisin Cookies

Another cookies recipe from Magnolia Bakery cookbook from NYC...I adapted this recipe by omitting the almond extract and almonds nuts because I afraid some children from Mishu's school is allergy to nuts..On the safe side I think I better leave out any nuts ingredients when baking for children..Better safe then sorry,right?

Ingredients:
2 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks)unsalted butter,softened
1 1/2 cups firmly packed light brown sugar
2 large eggs,at room temperature
1 tbsp vanilla extract
1 1/4 cups rolled oats
1 1/2 cups raisins


Yield 3 dozen cookies


Method:

1:Preheat oven to 350 F.Prepare 2 baking sheet wt parchment papers.
2:In a large bowl,sift together the flour,the baking soda and the salt,set aside.
3:In a large mixer cream the butter and sugar until smooth,about 3 minutes.Add the eggs,the vanilla and mix well.Add in the oats and the flour mixture,beat thoroughly..Mix in raisins
4:Chill the mixture for 30 minutes in the refrigerator before proceeding.Drop by rounded teaspoonfuls onto un-greased cookies sheets,leave several inches between for expansion.
5:Bake for 15-18 minutes or until lightly golden brown.Cool the cookies on the sheets for 1 minutes before remove to a wire rack and cool completely.