1. Preheat the oven to 350°F. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally.

2. Beat in the eggs and vanilla extract until combined.

3. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

4. Stir in the rolled oats and raisins.

5. Drop the oatmeal raisin cookie dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets. Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets.

6. Bake in the preheated oven about 8 minutes for spoon-size portions (bake about 12 minutes for cookie-scoop or 1/4-cup portions) or until edges are light brown and centers appear set. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.

   Yields 72 (teaspoon-size), 36 (tablespoon-size), 24 (cookie-scoop-size), 18 (1/4 cup-size) cookies.

   Storage Tip: Layer the oatmeal raisin cookies between sheets of waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Loaded Peanut Butter and Oatmeal Cookie Variation

Prepare the oatmeal raisin cookie recipe as directed, except reduce the butter to 1/2 cup and beat in 1/2 cup creamy peanut butter and 1/4 cup milk with the butter. Omit the raisins. Stir in 1/2 cup red and green candy-coated peanut butter pieces or white baking pieces, and 1/2 cup dried cranberries or dried tart cherries. Nutrition Facts: 35 calories, 1 g protein, 5 g carb., 1 g total fat, 4 mg cholesterol, 1 g sat. fat, 0 g fiber, 0% Vitamin A, 0% Vitamin C, 23 mg sodium, 0% calcium, 1% iron