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Submitted by: Katie Majeske from Denver, PA
Originally shared on the web 03/22/2011

1 c. butter, softened
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 t. almond or caramel-pecan extract
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1-1/2 t. cinnamon
3 c. quick-cooking oats, uncooked
1-1/2 c. chocolate-covered raisins

Blend together butter and sugars. Beat in eggs, one at a time; stir in extract. In a separate bowl, combine flour, baking soda, salt and cinnamon; stir flour mixture into butter mixture. Mix in oats; fold in raisins. Form dough into walnut-size balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Allow cookies to cool on baking sheets for 5 minutes; transfer to a wire rack to cool completely. Makes 2 to 3 dozen.