At work we recently started carrying some gluten-free muffins from a local gluten-free bakery. Before we decided to order, the baker gave us a few samples of various baked goods to try. Lets just say, it was very impressive. The coffee cake melts on your tongue and the muffins are moist and sweet like you wouldn't expect. What really made my mouth water were the oatmeal raisin cookies - they were chewy yet crunchy and they contained the perfect amount of raisins, with a light hint of cinnamon. Absolutely delicious!

After thinking about chewy delicious oatmeal cookies every day since, I finally came up with my own. Here is my very non-gluten-free recipe for chewy oatmeal raisin cookies:

Chewy Oatmeal Raisin Cookies

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1 cup raisins
10 tablespoons butter
1 cup brown sugar
1 egg
1/2 teaspoon vanilla extract

- Preheat the oven to 350 degrees.
- In a small bowl combine both flours, cinnamon, baking soda, and salt.
- In the bowl of your stand mixer beat the butter and brown sugar together.
- Add the egg and vanilla extract to the butter/sugar mixture and beat until combined.
- Slowly add the dry ingredients in, followed by the oats and raisins.
- Using a spoon or a cookie scoop if you have one, place balls of dough 1" apart onto your cookie sheet and flatten them down with your fingers.
- Bake the cookies 12 - 15 minutes, until the edges are golden brown.
- Let them cool on the cookie sheet for at least 5 minutes before moving them to a cooling rack to cool completely.
- Enjoy!