Jumbo Oatmeal Raisin Cookies

from the Everyday Food Magazine, april 2005 issue, pg. 114. great, jumbo, oatmeal goodness. I haven't tried freezing them, but apparently you can freeze unbaked cookies on a baking sheet until firm (30 min) and then transfer to a ziploc baggie and keep for up to 6 months in the freezer, no need to thaw before baking, bake 20-25 minutes. so now you know. ;)

1 1/2 cups all purpose flour, (spooned and leveled)
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 large eggs
1 tsp vanilla
2 1/2 cups rolled oats (i used quick oats, i know some people like the chewiness that old fashion oats add to a cookie)
2 cups raisins (i hydrate my raisins first. take the 2 cups, add 2 cups water and heat in the microwave for 3 minutes. let stand 20 minutes while the raisins absorb the liquid and plump up into juicy little darlin's)
1 cup shredded coconut (i viewed this as optional and didn't add it this time)

1. preheat oven to 350. in a medium bowl, whisk together flour, baking soda and salt; set aside.
2. with an electric mixer, cream butter and sugars until light and fluffy, approx 2-3 minutes. beat in eggs and vanilla, scraping down sides of bowl as needed. add flour mixture, beat until just combined. add oats, raisins and coconut, beat until just combined. do not over mix!
3. drop by level 1/4 cup measures of dough. 1 1/2 inches apart, onto baking sheets. (we averaged 6 on a sheet)
4. bake until cookies have spread and are golden brown and soft to the touch, 18-20 minutes, rotating sheets halfway through. cool 5 minutes on sheets, transfer to wire rack to cool completely.