Whole Grains in Dessert

My attempt to find the closest resemblance to the Great Harvest Oatmeal Raisin Cookie.

Classic Oatmeal Cookies

Adapted from "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Simon & Schuster, Inc., 1975.

1 3⁄4 cups whole-wheat flour

3⁄4 teaspoon baking soda

3⁄4 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄2 pounds (2 sticks) unsalted butter, softened

1 1⁄2 cups packed light or dark brown sugar

1⁄4 cup sugar

2 large eggs

2 1⁄2 teaspoons vanilla

1 cup raisins, chopped

3 1⁄2 cups old-fashioned rolled oats

1. Position a rack in the upper third of the oven. Preheat the oven to 350 degrees. Grease cookie sheets.

2. Whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

3. In a large bowl combine the butter, sugars, eggs and vanilla. Beat until well blended. Stir in the flour mixture and blend until smooth. Stir in raisins and oats.

4. Drop dough by heaping measuring tablespoonfuls onto baking sheets, spacing about 3 inches apart. With lightly greased hands, lightly press cookies down to form 1⁄2-inch-thick rounds. If necessary wipe off your hands and regrease to prevent dough from sticking to them.

5. Bake, one sheet at a time, until cookies are lightly browned all over and almost firm when lightly pressed in the center of the top, 6-9 minutes; rotate sheet halfway through baking for even browning. Remove the sheet to a rack and let stand a until the cookies firm slightly, about 2 minutes. Transfer cookies to racks to cool. Makes about 3 1⁄2 dozen (3-inch) cookies.