Quaker Oats: disappearing oatmeal cookies

1. Tools
   1. All measurements are in the English system (teaspoons, tablespoons, cups, degrees Fahrenheit)
   2. Kitchen Aid standing mixer
   3. Heavy mixing spoon
   4. Small mixing bowl for dry ingredients.
   5. Measuring spoons, measuring cups
   6. Cookie sheet, smaller spoon for measuring out dough
   7. Conventional oven that can sustain 350 degrees
   8. Spatula, cooling rack
   9. Hot pads

2. Ingredients
   1. Phase 1
   1. Two sticks Butter, passively warmed to room temperature
   2. Three quarters cup packed light brown sugar
   3. One half cup white sugar
   2. Phase 2
   1. Two eggs: larger is better
   2. 1 teaspoon vanilla
   3. Phase 3
   1. 1.5 cups of white flour, preferably unbleached, not self-rising
   2. 1 teaspoon baking soda
   3. Optional: 1 teaspoon salt; omit if your butter is salted.
   4. 1.0 teaspoon cinnamon
   5. 0.5 teaspoon of cardamom
   6. 0.5 teaspoon of nutmeg
   4. Phase 4
      1. 3 cups of Quaker Quick Oats
      2. 1 cup raisins, preferably still moist

3. Preparation
1. Phase 1
   1. Let the butter soften at room temperature in the standing mixer's bowl.
   2. Add the brown and white sugars to the butter in the mixing bowl.
   3. Mix at level 2 or level 3
   4. Use the large mixing spoon to scrape the bowl or paddle if needed.
   5. When the sugars and butter are in one uniform mass, proceed to Phase 2.

2. Phase 2
1. Add the egg and vanilla to the bowl with the sugar-butter mixture.
2. Mix all ingredients together.
3. Phase 3
1. Measure in the flour, soda, cinnamon, cardamom, and nutmeg into the small mixing bowl.
2. Swirl the dry ingredients to spread the leavening and spices through the flour.
3. Slowly incorporate the dry mixture into the wet.
4. When the mixture is uniform, proceed to Phase 4.
4. Phase 4
1. Measure the oatmeal and raisins into a large bowl.
2. Mix before adding to the mixing bowl of the standup mixer.
3. Add the oatmeal and raisins slowly. Stop when all the oatmeal and raisins have been added.
4. Disengage the mixer head and paddle. Scrape the paddle into the bowl. Disengage the bowl.
4. Baking
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Prepare a 13x13 inch pan with PAM and parchment paper.
3. Form three rows and three columns of cookies. Should make 3 batches, or 27 cookies.
4. Cook for 10 minutes.
5. There should be some light brown on the cookies around the edges, but they should also look slightly underdone.
5. Post-baking
1. Let the cookies rest on the baking sheet for 10 minutes or so before taking them off.
   Otherwise they tend to break apart when touched.
2. Move the cookies to a wire rack for more cooling before storing. Let rest at least ten minutes.
3. Once cooled, store separated by wax paper in a container that seals well.
4. Good with milk or coffee or straight. After refrigeration, 15 seconds of microwave cooking revives the cold cookies.