Oatmeal Cookies

Preheat oven to 350.

Combine flour, soda, and salt and set aside.

In large bowl, with mixer on medium speed, beat butter, brown sugar, and granulated sugar until creamy, occasionally scraping bowl. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins, and chocolate chips.

Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13-15 minutes or until tops are golden. Transfer to wire racks to cool.

Store cookies in tightly covered container at room temperature up to one week or in freezer up to three months.

NOTE: This was in the December 2006 Good Housekeeping magazine listed as "Holiday Oatmeal Cookies" and is a recipe from Marley Israel, their marketing designer. I did not sift the flour, as it did not indicate to do so. I also used unsalted butter. It did say to put the flour, salt, and baking soda on a piece of wax paper, but I put them in a small bowl. It also says to cook them for 13-15 minutes or until "tops are golden." My tops were not golden after 15 minutes, so I baked them 17 minutes. The last batch I tried at 15 minutes, but they wouldn’t hold together when I took them off to cool them on the racks. I put them in another two minutes and they did fine. It also said it made four dozen, but all I got was three dozen. I guess I "heaped" too much with my measuring tablespoon! And I baked them on parchment paper.