OATMEAL CINNAMON-RAISIN COOKIES
Adapted via Cookies! Good Housekeeping Favorite Recipes
Serves: 12 to 14 (makes 20 to 24 cookies)
♦ 3/4 cup all-purpose flour
♦ 1/2 tsp baking soda
♦ 1 – 1 1/2 tsp cinnamon
♦ 1/4 tsp salt
♦ 1/2 cup (1 stick) butter or margarine, softened
♦ 1/2 cup (packed) light brown sugar
♦ 1/2 cup granulated sugar
♦ 1 large egg
♦ 2 tsp vanilla extract
♦ 1 1/2 cups old-fashioned or quick-cooking oats, uncooked
♦ 1/2 cup dark seedless raisins
♦ 1/2 cup walnuts, coarsely chopped (optional)
Preheat oven to 350 degrees F.In small bowl, whisk together the flour, baking soda, cinnamon and salt.
In large bowl, with mixer at medium speed, beat butter with granulated and brown sugars until light and fluffy, occasionally scraping bowl with rubber spatula (be sure to scrape all the way to the bottom of the bowl) Beat in egg and vanilla, until just blended. Reduce speed to low; beat in flour mixture until just blended. With wooden spoon (or clean hands), stir in oats and raisins and nuts (if using)
Drop dough by heaping tablespoons, 2 inches apart, on two ungreased large cookie sheets. Bake until golden, about 15 minutes (or as few as 11 to 13, depending), rotating cookie sheets between upper and lower oven racks halfway through baking. Cool on cookie sheets for 1 minute, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Read more about these cookies and my musical pairing by clicking HERE.