|Oatmeal-Raisin cookies, cooling|
|Chewy, thick cookies|
Chewy Oatmeal-Raisin CookiesSource: Smitten Kitchen
1/2 c. (115 g) butter, softened
2/3 c. (125 g) light brown sugar, packed
1 large egg
1/2 tsp vanilla extract
3/4 c. (95 grams) all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 c. (120 g) oats
3/4 cup (120 g) raisins
1/2 cup walnuts (65 g), chopped (optional)
Preheat oven to 350°F/175°C.
Cream together the butter, brown sugar, egg and vanilla until smooth. Add the flour, baking soda, cinnamon and salt and combine. Stir in the oats, raisins and walnuts, or if you are lazy like me, add them to the mixing bowl and run the mixer on low until evenly combined, pausing to scrape down the bowl.
Chill the dough a little while, and then use a spoon to make ping-pong sized balls about two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes, taking them out when golden at the edges but still a little under-done on top. Let them sit on the cookie sheet for five minutes before removing to cool the rest of the way.
This recipe makes about 36. The toddler makes Nam-Nam noises.