Quaker Oats Has The Best Recipe For Oatmeal Cookies, "Vanishing Oatmeal Raisin Cookies"

I enjoy making oatmeal raisin cookies. I have tried several different recipes throughout the years and I have found this one to be the best by far. I will share this recipe with you. If you happen to have a container of their oatmeal there is a great chance that if you take off the lid of the container it just may be printed on the inside of the lid. I have learned that if I bake with raisins I choose to use golden raisins. They just taste better to me when baking instead of using the dark raisins. I like to take the raisins and steep them in some hot water to plump them up before using them in the recipe. I also like adding the golden raisins when I make rice pudding too.
VANISHING OATMEAL RAISIN COOKIES (recipe created by Quaker Oats)
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350 degrees.
Beat together margarine/butter and sugars until creamy.
Add eggs and vanilla, beat well.
Add combined flour, baking soda, cinnamon and salt, mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet, remove to wire rack.
yields 4 dozen
BAR COOKIES: bake 30 to 35 minutes in ungreased 13 x 9 inch metal baking pan.

I prefer using butter, I do not use margarine or even consume it or cook with it. When I use flour I like to use unbleached flour. I also like using parchment paper when baking cookies. I think it keeps them from burning and I find they bake more even. I also like using the cookie scoop when placing the cookie dough onto the baking sheet. I find it is even distribution  in the amount being placed on the cookie sheet and it is rounded also so it makes an even, uniform cookie.