The Recipe

I swear, when I did that cookie posting, I scoured the Martha Stewart Web site for 20 minutes looking for a link to the recipe. Couldn't find it!

So I've typed it out. Here you go. Trust me (and Riley and the ex-co-workers): it's good.

OATMEAL-RAISIN CHOCOLATE-CHIP COOKIES

makes about 32 * Prep time: 20 min * Total time: 40 min

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (16 tablespoons) butter (unsalted) at room temperature
3/4 cup light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1 1/2 cups raisins
12 ounces semisweet chocolate chips

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, beat butter and both sugars until light and fluffy.

2. Add eggs and vanilla; beat until combined, scraping down sides of bowl as necessary. Add dry ingredients; beat just until combined. Add oats, raisins, and chocolate chips; beat just until combined.

3. Drop heaping tablespoons of batter onto baking sheets, about 1 1/2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and are golden brown but still soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

4. Devour.

A word of caution: share with children at your own risk.