3 large eggs
1 1/2 2 cups of raisins
1 tsp vanilla extract
1 cup (2 sticks) softened unsalted butter
1 cup dark brown sugar
1 cup granulated sugar
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
2 cups of quacker oats old fashioned oatmeal not quick oats
stand mixer with paddle attachment
cookie sheets
cookie scoop
small mixing bowl with a lid
mixing cups and spoons
cooling racks
Medium bowl and whisk

3 large eggs 1 1/2 2 cups of raisins 1 tsp vanilla extract 1 cup (2 sticks) softened unsalted butter 1 cup dark brown sugar 1 cup granulated sugar 2 1/2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon of salt 2 teaspoons of cinnamon 2 cup s of quacker oats old fashioned oatmeal not quick oats

Set out two sticks of butter for 45 minutes to soften.
Beat the eggs, and raisins in a bowl, and put a lid on and put in the refrigerator for 1 hour.
Cream softened butter, and white, and brown sugar in mixing bowl with paddle attachment.
Mix dry ingredients ( flour, salt, baking soda , and salt) in the separate mixing bowl.
Mix in flour one cup at a time into the mixing bowl until well combined.
Add egg , and raisin mixture until well combined.
Add oatmeal until well combined.
Bake at 350 f for 10-12 minutes.
Allow to cool on cookie racks in full, then store in air tight container for 2 weeks.