I know this is controversial, but I think the oatmeal raisin cookie may just be the best cookie out there. These are soft and chewy. You can bake these right after mixing, but they keep their shape better if you refrigerate the dough for an hour before baking.

• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup butter
• 2 TBSP honey
• 2 tsp vanilla
• 2 eggs
• 2 1/4 cups flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/4 cups quick oats
• 1 1/2 cups raisins

Cream butter and sugars together until smooth. Add honey and vanilla and mix. Beat in eggs, one at a time, scraping the bowl as needed. Mix in flour, baking soda and salt until well blended. Stir in oats and raisins, scrape the bowl and mix well.

Shape into balls using about 2 tablespoons of dough, (or use a cookie scoop) and place onto a cookie sheet to chill in the refrigerator. Refrigerate for at least an hour.

When ready to bake: Preheat oven to 350 degrees. Place cookie dough onto a greased or parchment-lined baking sheet about 3″ apart. Bake for 12-18 minutes until light brown.

Tell people that yes, they do have raisins, but just try them already.