The Best Oatmeal Raisin Cookies

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cups butter — (2 sticks) room temperature
1 1/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large egg
1 teaspoon vanilla
2 tablespoons milk 2 1/2 cups Quaker oats, (quick or old fashioned, not instant)
1 3/4 cup raisins (or half raisins & half chocolate chips)

Preheat oven to 375°F.

In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt.

In a mixing bowl, using high speed of an electric mixer, cream butter and both sugars until light and fluffy. Beat in eggs, milk and vanilla.

Stir in the flour mixture. When flour is absorbed, stir in oats, raisins and/or chocolate chips.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

This recipe should yield about 36 cookies.

Jennie added 1/2 cup of white chocolate chips and that is why there are white things in the pictures! ;)