Oatmeal Raisin Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp fine salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup raisins

Step-by-step instructions

1. Whisk flour, baking soda, cinnamon, and salt. Beat butter with both sugars for 2 minutes until creamy, then beat in egg and vanilla.
2. Mix in flour just until combined. Fold in oats and raisins. Cover and chill 15 minutes while heating oven to 350°F (175°C).
3. Line two baking sheets with parchment. Divide dough into twenty-four portions, about 2 tablespoons each, and place 2 inches (5 cm) apart. Flatten slightly.
4. Bake one tray at a time for 10 to 12 minutes, until edges are golden and centers are set but soft.
5. Cool each batch on its sheet for 5 minutes, then on a rack for 10 minutes.

Ingredient substitutions

• Replace raisins with the same weight of dried cranberries.

Storage & reheating

Store cooled cookies airtight at room temperature for 4 days, or freeze for 2 months.

What to serve with it

Serve with milk, tea, or sliced apples.