photo by noshwithme

I didn’t always like oatmeal raisin cookies, and when I did discover how yummy they could be I realized that I am a “picky” oatmeal cookie consumer.  I like them moist, nut free, and very tasty.

I came across this recipe a few months ago and I am ADDICTED to these!  And it seems that I am not the only one because they always disappear very, very quickly whenever they are made.

“Chewy Oatmeal Raisin Cookies”

1/2 cup butter, softened

2/3 cup light brown sugar, packed

1 egg

1/2 tsp vanilla extract

3/4 cup flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 cups rolled oats

3/4 cups raisins

Preheat oven to 350

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

At this point you can either chill the dough in the fridge and then scoop it, or scoop the cookies onto a cookie sheet and then chill the whole tray before baking them.  When the dough is chilled the cookies are more thick – yumm!

I use a little 1 1/4″ scoop and this makes them small, fat cookies – maybe that’s why I end up eating so many.  The cookies should be 2″ apart on a parchment-lines baking sheet.  Bake them for 10-12 minutes taking them out when golden at the edges but still a little undercooked-looking on top.  Let them sit on the hot baking sheet for 5 minutes before transferring them to a rack to cool.