I made a batch of oatmeal raisin cookies today -the first I’ve ever done on my own- and they came out great, if not a lot bigger and a little bit drier than I’d hope. Bake and learn, eh? Here’s the recipe I used:
3/4 cups of unsalted butter (that’s one and a half sticks)
1 cup of light brown sugar
1 egg
1 teaspoon of vanilla extract
3/4 cup of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
3 cups of old-fashioned rolled oats
1 cup of raisins (can be replaced with nuts, chocolate chips, cranberries, etc.)
1. Preheat the oven to 350 degrees F.
2. Mix 3/4 cups of butter & 1 cup of brown sugar in a large mixing bowl. Using an electric mixer really helps, and it should take about 2 or 3 minutes of constant mixing to get the two ingredients fully incorporated.
3. Add 1 teaspoon of vanilla extract and 1 large egg to the mixture, and stir in completely.
4. In a separate smaller bowl mix together 3/4 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon.
5. Pour the flour/soda/salt/cinnamon into the butter/sugar/vanilla/egg bowl, and mix the two together.
6. Now add 3 cups of rolled oats and 1 cup of raisins, and mix well.
7. Scoop the cookie dough into ice-cream scoop size balls on a baking sheet, and press them down until they are about 1/2” thick. They should be about an inch apart.
8. Bake at 350 degrees F for about 15 minutes, or until the edges begin to brown slightly.
9. Don’t burn yourself, let them cool.