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Makes about 90 small to medium cookies; recipe can be halved, or the cookies can be made bigger — just watch the baking time so they are golden but barely set.

These cookies are very similar to my Grandma Kebschull’s cookies, chewy, sweet and delicious. I’ve incorporated the trick from the book Baking Unplugged (see book review here) of adding a little water to the dough, to help keep the cookies moist. I like the strong vanilla flavor of these; you may also add a teaspoon of cinnamon. I’m still experimenting with replacing some of the flour with white whole-wheat flour; if you try it, tell me your results!

2/3 cup granulated sugar

2/3 cup light brown sugar

1 cup (2 sticks) unsalted butter, softened

1 teaspoon baking soda

1/2 teaspoon fine sea salt, or 3/4 teaspoon coarse salt

1 tablespoon vanilla extract

2 large eggs

3 tablespoons water

1 2/3 cups all-purpose flour

2 1/2 cups rolled oats (quick-cooking oats will do in a pinch, but not instant)

1 cup semisweet chocolate chips, or mini M&Ms

1 cup raisins or dried cranberries

Preheat oven to 325 degrees.

In a mixing bowl, beat granulated and brown sugars with butter until light and fluffy. Beat in baking soda and salt, then vanilla. Beat in eggs, one at a time, until well mixed. Beat in water. On low speed, beat in flour just until combined. Beat in oats, chocolate chips and cranberries. Let dough stand for 10 minutes.

Scoop out dough in 1-inch balls onto ungreased or parchment paper-lined baking sheets. Bake for 12 to 14 minutes, til golden; don’t overbake.

Place the sheets on wire racks to cool.

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