High Altitude Oatmeal Raisin Cookies

**September 2015 Edit - I am so confused by the two terrible reviews below. This is one of my most popular recipes ever. These cookies have turned out perfectly EVERY single time I have made them. I have to wonder if exact altitude makes a difference. So, with that in mind, I am adding that I am at 5900 feet above sea level. If your altitude is different at all...make at your own risk.** As a recent transplant to Colorado I am having to adjust all my recipes to High Altitude. This is my attempt at Oatmeal Raisin Cookies.

• Ready In: 30 mins
• Serves: 16
• Yields: 16 Cookies

Ingredients

• 1⁄2 cup unsalted butter, room temperature
• 1⁄2 cup brown sugar
• 1⁄3 cup granulated sugar
• 1  large egg
• 1⁄2 teaspoon vanilla extract
• 3⁄4 cup flour, plus 2 tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon
• 1 1⁄2 cups old fashioned oats
• 1  cup raisins
• 2  tablespoons water

Directions

1. Preheat your oven to 365ºF.
2. Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
3. Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
4. Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
5. Add the egg and vanilla extract, then mix until blended into the batter.
6. In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
7. Combine the oats with the dry mixture and stir until well-mixed.
8. Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
9. Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
10. Throw the raisins into the batter and stir until the raisins have been evenly distributed.
11. Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
12. Bake for 8-10 minutes–you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.
13. Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully–the cookies will still be very soft.
14. These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.