CROP Cookies

1. Preheat oven to 375 F. In a medium bowl, whisk together flour, baking soda and salt. Set aside. With an electric mixer, cream butter and sugars until light and fluffy.

2. Add eggs and vanilla to the creamed mixture and beat until combined, scraping down sides of bowl as needed. Add flour mixture, beat until just combined. Add oats, raisins, chocolate chips, (and nuts if desired) and beat until just combined.

3. Drop heaping tablespoons of batter approximately 1 1/2 inches apart onto ungreased baking sheets. Bake, rotating halfway through baking time. Bake until cookies have spread and become a golden brown and are soft to touch, 10-12 minutes. Cool 5 minutes on cookie sheets, then move to a wire rack to cool.

For crispier cookies, bake 350 F for 16-20 min.

Yield: 3 dozen