Oatmeal Raisin Cookies

These oatmeal raisin cookies are the best ones I've ever had and the first ones I've ever made. I can't take much credit, since I followed the recipe straight through, but I did want to share it because they were super easy to make and also super easy to devour. I had to give half of them away because they were just staring at me at all hours of the day.

This recipe made about 15 cookies because it is halved, so if you need to make cookies to bring somewhere, I'd double it. I really liked the walnuts in the cookies, so next time I make them, I'm going to put more in.

I kind of want to experiment with using something like a banana instead of butter to make these cookies a wee bit more appropriate for me to eat for breakfast, but I don't really know much about substituting other ingredients for fats. Anyone?

Oatmeal Raisin Cookies
From: Smitten Kitchen

Ingredients

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

1. Preheat oven to 350 degrees.

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

3. Chill the dough in the refrigerator for at least 20 minutes or so.

4. Eat at least one spoonful if dough. (I mean, if you want, but you should).

5. Bake for 10 to 12 minutes, depending on your oven. They should be golden at the edges but still a little undercooked-looking on top. Let them cool for a few minutes before eating them all.


I'm estimating when I say the recipe makes 15 cookies, because I really made only 12. I probably ate about 3 cookies worth of these guys. No parents, no rules.