These cookie jar classics are crispy but with a little chew, with a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take these Oatmeal Cookies on picnics and pack them in kids' lunch boxes.

The longer you bake these Oatmeal Cookies, the more crisp they will be. I prefer them baked the minimum time so they remain a little chewy. To personalize the recipe, instead of (or in addition to) the raisins, you can add 3/4 to 1 cup dried cranberries, dried cherries, cut-up dried apricots, chocolate-coated raisins, or chopped nuts.

INGREDIENTS 

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs, at room temperature
1 1/2 cups flour
1 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon salt
1 teaspoon vanilla extract
1 cup raisins
2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips

DIRECTIONS 

1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl.

2. Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes.

3. Add the eggs, one at a time. Make sure to scrape the bowl down periodically to make sure all ingredients have been mixed thoroughly.

4. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, orange zest, and chocolate chips.

5. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container. Makes about 3 dozen cookies.