1cupbuttersoftened (please do not melt the butter)
Preheat oven to 350
In a medium size bowl, whisk together flour, baking powder, salt & baking soda. Set aside
In a separate large bowl, cream together butter, sugars, eggs, and vanilla extract.
Stir the dry ingredients into the wet ingredient, just until combined. Do not over stir. Set aside.
In a food processor puree water and 1/2 cup raisins until smooth.
Fold pureed raisins into the dough mixture.
Gently fold in the oatmeal and additional raisins.
Roll into small, even-sized balls and place on ungreased baking sheet.
Bake for 7 to 8 minutes.
Remove the cookies from the oven while they are still slightly undercooked. This will ensure a bakery soft and chewy cookie.
Let them sit on the baking sheet to continue cooking for about 3 minutes.
Transfer cookies to a cooling rack to finish cooling.
*recipe update* I now add in 1/2 teaspoon of cinnamon and I stir the blended raisin mixture in with the wet ingredients. Makes super chewy cookies!*Make sure that the butter is softened and not melted or you'll have a flatter cookie (like mine, although they will still be delish) *Once you add the flour mixture, only stir until the ingredients are combined. If you over-stir, you will have a tough cookie on your hands. We want soft & chewy, not tough. *Cooking times may vary so watch that first batch carefully. Take the cookies out of the oven when they are still slightly undercooked. Allow them to finish cooking on the baking sheet for a few minutes before transferring them to a cooling rack to finish cooling. This will ensure that your cookies STAYS moist, soft and chewy!