Without a doubt, these are the best oatmeal raisin cookies in the world. 
I make them rather frequently and they hardly last a day in the office (whenever I make a batch, I bring them in to work so we won’t eat them all at home!)
I used to make mammoth sized cookies, but recently I’ve been trying to standardize my cookie operation so now I use a cookie scoop (its boring, I know). Either way, I can squeeze out about 2 dozen using the cookie scoop so there’s always that.
Now for full disclosure, there is hardly any difference between my recipe and the Vanishing Oatmeal Raisin Cookie recipe on the back side of the Quaker Oats container lid. My recipe simply uses Splenda instead of sugar, almond flour instead of regular flour, and every now and again, I throw in a few scoops of Whey Protein Powder. I have also been known to use golden raisins instead of regular raisins, or combine the two. I’m just crazy that way.
For all you cookie lovers.. enjoy!
Jana’s Famous Oatmeal Raisin Cookie Recipe
1/2 pound (2 sticks) of butter
1 cup of firmly packed Splenda brown sugar
1/2 cup of Splenda granulated sugar
2 eggs
1 teaspoon of vanilla
2 tbs of Whey Protein Powder (optional)
1 1/2 cups of Almond Meal/Flour (I like Bob’s Red Mill brand)
1 tsp baking soda
1 tsp cinnamon
3 cups of Quaker Oats (I recommend the old fashioned oats. The quick oats aren’t as hearty)
1 cup of raisins (sometimes I like 1/2 golden, 1/2 regular, or all golden.. or whatever you have in the house.)
Pam Cooking Spray (I always like to include this, it helps with cleanup)
Heat oven to 35o, beat together the butter and sugars until creamy, then add the eggs and vanilla. In a separate bowl, add the almond flour, baking soda, cinnamon, and protein powder and stir it up (I personally do NOT use salt, even tho the original recipe calls for 1/3 tsp of salt. If you do want salt, throw it in here).
While the blender is mixing the wet goods, start pouring in the dry goods until the mixture is smooth. Then throw in the oatmeal and raisins and mix it up. You can either do this by hand or directly in the blender. I find the blender does just fine.
Spray your cookie sheet with Pam (butter flavored preferred), scoop out your cookies (be wild and do mammoth size, or go conservative and use a scoop or spoon), throw them in the oven for about 20 minutes and your done. The original recipe suggests 15 minutes but for my oven, that’s never enough time. I usually do 20.
Let cool for as long as you can possibly can, then chow down.
