HIGH ALTITUDE OATMEAL RAISIN COOKIES

Steps:

• Preheat your oven to 365ºF.
• 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.
• Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
• Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
• Add the egg and vanilla extract, then mix until blended into the batter.
• In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
• Combine the oats with the dry mixture and stir until well-mixed.
• 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.
• Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
• Throw the raisins into the batter and stir until the raisins have been evenly distributed.
• Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
• 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.
• Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully-the cookies will still be very soft.
• These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.