I used to have a serious sweet tooth. I don’t exactly know when it started to mellow out but for the past couple of years I’ve been drawn to the lightly sweetened snacks. This cookie recipe is a bit of an exception. They’re not VERY sugary but it’s definitely a departure from my usual dessert choices. They’re so simple to make and the recipe doesn’t yield too much (24 or so depending on the size) so it’s perfect for our 2-person household with the occasional guest. BONUS—if you’re near my neck of the woods and you’re getting hit with this extreme cold you’ll appreciate the warm oven.
Oatmeal Raisin Cookies
(yields about 2 dozen)
1/2 cup butter, softened
2/3 cup light brown sugar (I used a bit of white sugar too—about a 1/4 cup— because I ran out of brown!)
1 large egg
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups oats
3/4 cups raisins
1/2 cup walnuts (optional-I don’t usually add them but they can be a nice addition)
Beat butter and sugar together with a wooden spoon. Add egg and mix to combine. Stir in vanilla.
Sift together flour, baking soda, cinnamon and salt. Mix into wet ingredients to combine. Stir in oats and raisins (and walnuts, if you’re using them).
Cover bowl and put in refrigerator for about an hour. I’ve skipped this step before and it results in a flatter, crispier cookie with a shorter cook time. I personally like the chewier texture that comes with chilling the dough for a bit. Go ahead and try both to see which one suits your taste.
While dough is chilling, preheat oven to 350°F.
I used two tablespoons to shape balls of dough roughly the size of a heaping tablespoon (a little less than an inch and a half across). Make sure to give them enough space around to spread! Bake for about 10-12 minutes or until the edges are a bit browned.