another cold, rainy day in seattle has me longing for something sweet and baked. since i’m alone with my little oscar today, i’m going to keep it simple and make some oatmeal raisin cookies. i am a fanatic for super chewy oatmeal cookies. i like them over-flowing with raisins with no nuts in sight. (i don’t like nuts in almost any of my cookies) i wrote this recipe last week and i haven’t tested yet, so we’ll see how they come out.
1 stick of softened butter
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup rolled oats
1 cup raisins (i like california golden for this recipe)
preheat oven to 350°F
in the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar, eggs and vanilla until smooth. in a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt and set aside. add the flour mixture to the wet ingredients in the mixing bowl, stirring until just combined. stir in the oats and raisins.
spoon, 2 inches apart, onto cookie sheets covered in parchment paper. bake for about 12 minutes, just until they start to brown around the edges, and let cool on the cookie sheets for about 5 minutes before you move them to a wire rack to cool completely.