¾ cup light brown sugar
2/3 cup white sugar
1 tsp. vanilla extract
2 cups rolled oats (do not use instant)
1 ¼ cup all-purpose flour, sifted
¾ tsp. baking soda
¾ tsp. baking powder
¼ tsp. salt
1 ½ cups seedless raisins
½ cup walnuts, chopped (optional)
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Combine oats, flour, baking soda, baking powder and salt in a bowl, set aside.
In a bowl of an electric mixture, beat butter until creamy. Add brown and white sugars, beat until fluffy. Beat in egg and vanilla extract, beat until well combined. Add dry ingredients, mixing until just combined. Using a wooden spoon, stir in raisins and walnuts.
Drop the dough by heaping tablespoons onto prepared cookie sheets, leaving 2 inches between each cookie. Bake 10-12 minutes or until edges are golden brown (do not over bake, edges should be brown but the rest of the cookie should still be light in color). Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.