With 8 cookies per pan, this recipe makes about 2 pans or 16 cookies.

1. Preheat oven to 350F. Grease a 9x13" pan. Warm the butter in a small pan to soften.

2. Simmer the raisins for 10 minutes in some water in this same small pan. They can simmer while you do the next two steps.

3. In a medium bowl, cream together the butter and sugars until smooth. Beat in the egg and vanilla.

4. In a smaller bowl, combine the flour, baking powder, cinnamon and salt. Stir into the medium bowl until you have a uniform pasty dough.

5. Fold in the quick oats and raisins. Be sure to drain the water out of the raisins first! There's going to be way more of these oats and raisins than dough, but that's okay. Eventually they will all fold in.

6. Spoon the dough into 1 1/2" balls, and either place them on the pan or put them in a container. Drop the pan/container into the fridge for 15 or more mins. (This keeps the cookies from getting runny as they cook.)

7. Bake for 17 mins *exactly* at 350F, then let them cool for a minute before removing them to a cooling rack. They may not look done when you pull them out. But they are done.