Oatmeal Raisin Cookies

I wasn't allowed to visit my mother-in-law without a batch of these cookies. She could not eat nuts, but they are just as good without them. They are soft and full of flavor, but if you like your cookies crisp, cook them a little longer.

Oatmeal Raisin Cookies
(Makes about 4 dozen.)

• 2 cups flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 2 whole eggs
• 1 egg yolk
• 3 teaspoons milk
• 2 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups raisins (I prefer golden raisins)
• 2 cups chopped pecans or walnuts (optional)

Preheat oven to 375°F.

Oatmeal Raisin Cookies

Sift together the flour, cinnamon, baking soda and salt into a bowl; set aside. 

Place the butter in the bowl of an electric mixer and mix on high speed until light and fluffy. Beat in the sugars. Add the eggs and egg yolk, milk and vanilla and beat until light and fluffy. Reduce the speed to low, add the flour mixture and mix just until incorporated. Mix in the oats, raisins and nuts (if using) on low speed.

Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing 2 inches apart. Bake until light brown, about 12 minutes. Let cool on the baking sheet for 1 minute. Transfer cookies to wire racks to cool completely. Store in an airtight container in the refrigerator for up to 1 week.