Cookie #2 - Oatmeal Raisin

I've managed to convince myself that if a cookie has something healthy in it (i.e., oatmeal) that you can eat it for breakfast.  Bring on the oatmeal raisin cookie. 
The nutty oatmeal, spicy cinnamon, chewy raisins and sweet brown sugar meld together and remind me of snowy winter afternoons.  Exactly what I needed to beat the heat and humidity of June.  In hindsight, maybe I should've saved this cookie for a hot August day. 
I used the recipe I've always used - right off the Quaker Oatmeal canister.  They're affectionatley called "Vanishing Oatmeal Raisin Cookies." 

Vanishing Oatmeal Raisin Cookies from Quaker Oats

1/2 cup (1 stick) plus 6 tablespoons butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker® Oats (quick or old fashioned, uncooked)

1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.