Oatmeal Cookies

I make these so often that I now play even faster and looser than usual with the recipe (the Crunchy Oatmeal Cookie in King Arthur). Sometimes I get lucky, and this (improbably, as you'll see) was one such time. I cut the recommended 3/4 C white sugar and 3/4 C brown to a single cup of brown. I substituted whole wheat flour (locally raised and ground by a guy with whom my husband went to college) for regular, added raisins and walnuts, and made the cookies twice as big as I usually do (too lazy to scoop little ones). Let me tell you, the results, nasty and health-food-ish as they may sound, are sublime: a truly great, flavorful, chewy, rich oatmeal cookie.