I found this recipe while searching for a moist oatmeal cookie. We made it, forgot the eggs the first time, and it was still wonderful. I also have a little trick to drop the raisins in hot water before adding to the batter; it plumps them up very nicely.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 cups raisins
Preheat oven to 350°.
Whisk dry ingredients: flour, baking soda, baking powder, baking powder, salt; set aside. In a separate bowl, cream butter, sugar, and brown sugar with a hand mixer on low. Add, eggs and vanilla. Cream together by increasing speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Add the oats and raisins; stir to incorporate.
Measure 2 tablespoons of dough and drop 2" apart onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes on center rack, until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool. Drizzle with icing as desired.