|Butter/Margarine||1⁄2 Pound, melted (2 Sticks)|
|Sugar||1 Cup (16 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Rolled oats||2 1⁄2 Cup (40 tbs) (Regular / Quick)|
|Chocolate chips||1⁄2 Pound (1 1/2 Cup)|
|Raisins||1⁄2 Cup (8 tbs)|
|Coarsely chopped walnuts/Pecans||3 Ounce (3/4 Cup)|
Preheat oven to 375°F.
Line 2 baking sheets with parchment paper or grease them.
In a large mixing bowl with electric mixer, mix butter and sugars on low speed until blended, about 1 minute.
Mix in eggs and vanilla until well mixed, about 1 minute.
Add flour, baking powder, baking soda, cinnamon and ginger.
Mix on low speed until combined, about 1 minute.
Add oats, chips, raisins, and nuts and mix on low until incorporated. (If the mixture is stiff, you may need to stir them in by hand.) Drop batter from 2-ounce (2-inch) ice cream scoop or by rounded tablespoons about 1 1/2 inches apart onto prepared baking sheets.
Bake for 12 to 15 minutes only.
The edges will be crisp, but the centers will be soft.
They will look underdone but will firm up considerably as they cool.
If baking on 2 oven racks, rotate the sheets halfway through the baking time.