Oatmeal Raisin Cookies

I love raisins. I may be one of the few people on earth who loves a good chewy oatmeal raisin cookie. It’s almost healthy; you’ve got oats (and everyone knows oatmeal is a good breakfast, right?), fruit, and an egg! Whatever your justification, these cookies really hit the mark when you’re craving a more subtle cookie. The cinnamon smells amazing when these are baking and plays really nicely with the raisins.

Oatmeal Raisin Cookies

From SmittenKitchen 

SK suggests cooling (or even freezing for later) the dough to get the thickest, chewyist cookie possible. I agree – though it may stink waiting when cookies are so near, the chilling time really pays off.

Ingredients:

1/2 cup butter, softened (1 stick)

2/3 cup brown sugar, packed

1 egg

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups rolled oats

3/4 cup raisins

Optional additions:
1-2 tablespoons unsweetened cocoa powder (no need for hot chocolate when the chocolate's inside)
2 tablespoons melted peanut butter (ants on a log - without the healthy bits!)

Equipment:

Mixing bowl, handmixer, baking sheet

Preheat oven to 350F.

In a mixing bowl, cream the butter, brown sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together, then add into the sugar and butter mixture. Stir in the oats and raisins.

To get a nice thick cookie, chill the dough for about 20 minutes. It’s worth it (I tend to chill cookie dough overnight to get an even better texture). If you are impatient however, simply place the dough at least two inches apartment on a lined baking sheet.

Bake 10 to 12 minutes. Take the cookies out when golden at the edges, but a bit undercooked at the top. Have them sit on the hot baking sheet about five minutes before transferring to wire cooling rack.

Makes about 2 dozen small cookies or a dozen large.