Oatmeal cookies are one of my go-to foods when I’m in a dire need of comfort and sweet tooth satisfaction. What I love about this recipe is that it is practically fail-proof, once you’ve got your measurements right, of course.
This is my favorite recipe but it is by no means my own! I’m not quite sure where it came from, actually, but I am not yet at the level of baking expertise where I can make up my own cookie recipes. But soon! = )
*If you totally and completely despise raisins, although I don’t know why anyone would, leave them out.
Yield: about 14 cookies
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
4 oz. butter, softened*
½ cup brown sugar
¼ cup white sugar
1 egg, at room temperature
½ tsp. vanilla extract
1½ cups plain oats
Several handfuls of raisins
*Once you take the butter out of the fridge, either let it sit at room temperature for 10-15 minutes until it softens. Or put it in the microwave for 10 seconds. But don’t let it turn into a liquid!
Line a cookie sheet with foil and set aside. Turn the oven on to 350 degrees F.
In a bowl, combine the dry ingredients (the first four ^) and set aside.In a stand mixer (or by hand) combine the butter and both sugars in a large bowl. Once they are incorporated, mix in the egg and vanilla. Then stir in the flour mixture by halves. Do not overmix. Once it’s a homogenous mixture, stir in the oats and raisins.
The ready dough↓
Using an ice-cream scoop or tablespoon, place the dough on the cookie sheet about 1-2 inches apart. Bake for 10-12 minutes, until the tops are golden brown. Cool completely and store in an airtight container. Enjoy <3