Whenever it is Autumn and I'm uninspired to try any new recipes I always turn to these fabulous, chewy and slightly crispy oatmeal raisin cookies. This recipe is very quick and easy to whip up in under twenty minutes, so if you have extra time before dinner and want a good dessert I definitely recommend these cookies. They are of course delicious paired with a nice cold glass of milk! I hope you enjoy :)
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Ingredients
1/2 cup 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 table salt
1 1/4 cups rolled oats
3/4 cup raisins
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 table salt
1 1/4 cups rolled oats
3/4 cup raisins
Ready, set, bake!
Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper or lightly oil it.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
In a small bowl, whisk the flour, baking soda, cinnamon and salt together. Stir the flour mixture into the butter mixture. Stir in the rolled oats and raisins.
Scoop out 2 tbsp of the cookie dough onto the prepared cookie sheet. The cookies should be two inches apart. Bake them for 10 to 12 minutes taking them out when golden at the edges but still a little under cooked on the top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Enjoy :)
Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper or lightly oil it.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
In a small bowl, whisk the flour, baking soda, cinnamon and salt together. Stir the flour mixture into the butter mixture. Stir in the rolled oats and raisins.
Scoop out 2 tbsp of the cookie dough onto the prepared cookie sheet. The cookies should be two inches apart. Bake them for 10 to 12 minutes taking them out when golden at the edges but still a little under cooked on the top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Enjoy :)
