Oatmeal Raisin Cookies
These classic cookie-jar goodies will make your house a home. Bake a big batch of Oatmeal Raisin Cookies to share with friends and family.
Makes about 14
- ½ cup unsalted butter, softened
- ½ cup firmly packed light brown sugar, divided
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup old-fashioned oats
- ½ cup golden raisins
- ½ cup dark raisins
- 2 tablespoons granulated sugar
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In a large bowl, beat butter and brown sugar with a mixer at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla until combined.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Fold in oats and raisins. Scoop dough by heaping tablespoonfuls, and roll into balls. Place 2 inches apart on prepared pans. Slightly flatten cookies using the bottom of a glass dipped in granulated sugar.
- Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.
Kitchen Tip: This recipe is very versatile, and you can mix in whatever chopped nuts, dried fruits, or chocolate morsels that you like.
Posted in Family, Grandma and tagged "Mickey McLaren" -" herself"with no comments yet.