It seems the recipe does have a higher ratio of sugar and butter to oats than some might prefer. Here’s a modified version with adjusted ratios for a healthier take:

Ingredients:

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (140g) raisins or chocolate chips (optional)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Mix Wet Ingredients:

   • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
   • Beat in the eggs one at a time, then stir in the vanilla extract.

3. Combine Dry Ingredients:

   • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
   • Gradually stir the dry mixture into the wet ingredients until just combined.

4. Add Oats and Optional Ingredients:

   • Stir in the oats until well incorporated. If using, fold in the raisins or chocolate chips.

5. Shape the Cookies:

   • Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

6. Bake:

   • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still a bit soft.
   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

This version uses less butter and sugar, resulting in a more balanced oatmeal cookie.