Classic Oatmeal-Raisin Cookies

Made second time with mini m&ms. Totally wonderful.

i do this without raisins, they are a bit light on sweetness but I like them that way

So delicious! Always tastes the best the next day

PREPARATION Step 1 Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners. Step 2 Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract. Step 3 In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins. Step 4 Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie. Step 5 Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

I always use half and half vanilla extract and maple extract it just gives it an extra pop. Soak the raisins for at least 15 mins and then towel dry before using. If you want to get funky soak those suckers in bourbon overnight!