Chocolate Chip Oatmeal Cookies

This recipe is my favorite cookie recipe. I usually refrigerate the dough for an hour or so before baking and I use an ice cream scoop to drop the batter onto the cookie sheets. Makes 56 cookies.

1/2 lb (2 sticks) or 1 cup butter, melted
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2-1/2 cups quick rolled oats
1 cup chocolate chips
1 cup raisins (optional)
3/4 cup coarsely chopped walnuts or pecans (optional)

Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or grease them. You may also use a greased 13 x 9-inch baking pan and bake for 20-30 minutes.

In a large mixing bowl with electric mixer, beat butter and sugars on low speed until blended. Mix in eggs and vanilla. Add flour, baking powder, baking soda, and cinnamon. Mix on low speed until combined. Add oats, chips, raisins and nuts, and mix on low speed until incorporated. (If the mixture is too stiff, you may need to stir them in by hand). Drop batter about 1-1/2 inches apart onto prepared baking sheets.

Bake for 10-13 minutes or until edges are golden brown and centers are pale and soft. They will look underdone, but will firm up considerably as they cool. If baking on 2 racks, rotate their positions halfway through the baking time. Immediately remove to racks to cool. The cookies may be stored airtight for several days or frozen.