Oatmeal Raisin/Chocolate Chip Cookies

       There's just something about oatmeal...
       And cinnamon...
       And cookies that just make belly happy.
       I haven't made oatmeal cookies in forever. I feel bad for the poor little guys...everybody always forgets about them. I'm aspiring to change that. Oatmeal cookies will now be my new obsessive recipe.
       Like I said, I haven't made them in forever, and this time I decided to put in chocolate chips instead of raisins, because I really just can't stand nasty little raisins.
       Bad choice on my part. The cookies were delicious, yes. The recipe is wonderful- very chewy, very cinnamony, very oatmeal-y. However, I would definitely advice to USE RAISINS instead of chocolate chips. There's just something about them that complete the cookie... The raisins really compliment the cinnamon.
       Trust me, even if you don't like raisins, you'll like them in this cookie. I HATE raisins, but somehow found myself longing for them.
P.S. For the recipe below, the formatting is screwing up for some reason and it's double-spacing the ingredients...which I don't like...

Chewy Oatmeal Raisin (or chocolate chip) Cookies

Ingredients

2 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teapsoon salt

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 cup light brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

1 tablespoon vanilla

1 egg

1 egg yolk

1 1/2 cup old fashioned oats (quick cooking are fine)

1 cup raisins (or chocolate chips)

Directions
Preheat the oven to 325 degrees.
1. Melt butter and set aside to cool
2. Mix flour, baking soda and salt; set aside.
3. Cream together melted butter, brown sugar and white sugar until well blended. Beat in cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.
4. Mix in the flour mixture until just blended.
5. Add the oats and raisins (or chocolate chips). Mix until just blended.
6. Drop 3-inch dough balls onto cookie sheets lined with parchment paper. Bake 12-16 minutes, or until edges are firm and slightly brown, and inside is slightly soft.
7. Allow to cool for two minutes on baking sheet before moving to wire rack to store completely.