Oatmeal Raisin Cookies
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- a few sprinkles of cinnamon (optional but I personally love it.)
- 1 cup (2 sticks) of unsalted butter, softened to room temp.
- 1 1/2 cups firmly packed brown sugar (light or dark, either is fine.)
- 2 eggs at room temp.
- 1 tablespoon vanilla extract
- 1 1/4 cups rolled oats
- 1 - 1 1/2 cups raisins
- Pre-heat the oven to 350 degrees.
- In a large bowl, sift together the flour, baking soda and salt. Set aside.
- In another large bowl, cream the butter and sugar until smooth, this will take about 3 minutes. Add the eggs one at a time, then the extract. Mix again for another minute.
- Add the oats and the flour mixture and beat very well. I would say for another minute.
- Finally, add the raisins and fold them in. Put the dough in the fridge for 30 minutes or the freezer for 15 minutes.
- Drop the dough onto a greased cookie sheet. You can also use silpat or parchment paper. Each mound of dough should be a heaping teaspoon. Maybe more or less depending on how large or small you want the cookies to be. Just make sure there is enough space between the cookies on the sheet.
- Bake for 12-15 minutes. Stay close by and check at around 10 minutes. They are done with they are golden brown and have spread. Also keep in mind, cookies will still cook on a hot sheet even out of the oven. So always take them out a minute early.
- Cool the cookies on the sheet for a bit then move them to a cooling rack or to whatever they will be served on. This recipe makes about 3 dozen but it also depends on how large or small the cookies are.
