Oh my goodness. These cookies are SCRUMPTIOUS. Chewy and warm and gooey and even HEALTHY! (I mean, oatmeal and raisins are REALLY healthy, right??) They didn't take that long to make (once I waffled back and forth for an hour about whether or not I wanted to go to the store and get brown sugar, the only ingredient I didn't have.) I didn't even make that much of a mess. I got this recipe from Everyday Food magazine, September 2008.

1 1/2 cups old fashioned rolled oats (NOT quick cooking)1/2 cup all-purpose flour1/2 cup raisins (I used a little more than that...probably 3/4 cup or so)1/2 teaspoon baking soda
 1/2 teaspoon salt6 tablespoons butter, room temp (it says unsalted butter but I think mine was salted and I couldn't tell the difference)1/2 cup packed dark brown sugar1/4 cup granulated sugar1 large egg
 1 teaspoon pure vanilla extract (mine was imitation, and they were still delicious.)  

 Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt. Set aside. Using an electric mixer (I used a spoon, FYI) beat butter and sugars until light and fluffy. Add egg and vanilla, beat until combined. Gradually add oat mixture, beat until combined. (again, I used a spoon and it was fine. I don't own an electric mixer. For the love of God, I haven't baked cookies since I was 10. For real. I used to bake Snickerdoodles for my Uncle Bill, and after I stopped doing that, all urge to bake just left me. It was replaced by a love of NKOTB.) Drop dough by rounded tablespoons, 2 inches apart, onto two baking sheets. (I did one sheet at a time. I only own one cookie sheet.) Bake until cookies are golden brown but still soft, 12-16 minutes. Cool 5 minutes on sheets, transfer to wire rack to cool completely. (Yeah. Don't have one of those either.)   Makes 24, except for me it made 20. I must make big cookies.   DELICIOUS.