2 3/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (4 sticks) unsalted room temperature butter (I keep mine cold so that the cookies hold their shape better)
2 cups tightly packed light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
5 cups rolled oats
1 1/4 cups dark raisins (I replaced this with 1 1/4 cups each shredded coconuts and chopped walnuts)
**I made half and had 59 cookies (after eating some dough)
Preheat the oven to 375 degrees. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift the flour, baking soda, cinnamon and salt into a bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugars and vanilla extract on medium speed until smooth and light in texture, 2 minutes. (If your butter is cold like mine, this will take a bit longer) Add the eggs one at a time, beating well after each addition. On low speed, mix in the dry ingredients, oats and raisins until just combined. (This would not have fit into my stand mixer) Scrape the bowl as needed to blend evenly. Chill the dough for 10 minutes.
The recipe called for the dough to then be rolled into logs for cutting. I prefer the free form of scooping the dough and dropping onto the cookie sheet, using a small ice cream scoop. In batches, bake until the cookies are cracked on top but slightly moist, rotating the pans (half way through baking) as necessary to bake evenly, 14-15 minutes. Transfer to wire racks and let cool completely.
I am using these as a mix in for cinnamon ice cream.