Who knew that baking powder+vinegar+water = Eggless But Delicious Oatmeal Raisin Cookies

What these guys lack in egg they make up for in chewy centers and slightly crispy exteriors - no joke! When you taste the dough (why pretend we don't?) it may taste a bit like the vinegar - but fear not, this is simply a doughy defense mechanism to ensure safe arrival into the oven.

Preheat the oven to 350 degrees F. Combine:
2 sticks of butter, softened
1 cup white sugar
2 cups brown sugar, packed lightly
Then add and mix in well:
1 tsp vanilla
1 Tbs water
2 Tbs apple cider vinegar
In a separate, large mixing bowl, combine:
2 1/2 cups unbleached flour
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Slowly add the mixed dry ingredients into the wet mixture. Then add and mix together well:
1 cup raisins, rolled in flour
2 cups quick oats
Roll dough into approx 1 inch balls and place on an ungreased cookie sheet. Bake for 10-12 minutes. Cookies may not appear finished, but will cookie more out of the oven and become crispy on the outside but remain chewy inside. Look for slight browning at the edges. Place on cooling rack after 5 minutes.