oatmeal raison cookies

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (210g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (190g) rolled oats
• 1 cup (165g) raisins

Instructions

1. Preheat oven to 375°F (190°C).
2. Cream together the butter and sugars until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the oats and raisins.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until the edges are golden brown.

Notes

• For chewier cookies, use quick-cooking oats instead of rolled oats.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Rolling dough between two sheets of parchment paper before dropping onto the baking sheet can help ensure uniform cookie sizes.
• Don’t overbake; cookies will continue to firm up as they cool.