Oatmeal Raisin Cookies

Hello all! Greetings from Virginia! My little girl turned 4 today, and I felt compelled to take lots of goodies to her school for a little birthday party. Along with some fresh fruit, cheese crackers, and juice, I took some homemade oatmeal raisin cookies. They were so yummy and Kandi's teacher even wanted the recipe! The recipe came from Allrecipes ( http://m.allrecipes.com/recipe/10264/oatmeal-raisin-cookies-i). As always, I tweaked it a little to make it a bit healthier (e.g. decreasing sugar).
To make these you will need:
3/4 cup softened butter (I used Country Crock butter spread)
1 cup brown sugar (I used Zulka Morena unrefined cane sugar; any organic sugar would work as well)
2 eggs
1 tsp vanilla extract
1-1/4 cup all-purpose flour (can sub whole wheat)
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon (I left it out this time, but will add it the next time)
2-3/4 cups rolled oats
1 cup raisins (can probably sub another dried fruit like cranberries or blueberries)
Preheat oven to 375 F (190 C).
Cream together butter and sugar till light and fluffy. Add eggs, one at a time, and then vanilla.
In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda. Stir into the butter mixture.
Add oats and stir to combine. Add raisins and mix well.
Drop by teaspoonful onto a greased or parchment-lined baking sheet. Bake in the preheated oven for 8-10 minutes or until browned on the bottom. Let cool for several minutes on the pan before moving to a rack as they will be very soft when fresh out of the oven.
This recipe makes about 4 dozen (more or less, depending on your definition of "teaspoonful"). You could probably make jumbo cookies using an ice cream scoop, but remember to increase the baking time.