Ingredients

The following ingredients have 24 Servings
  • 1 (4-ounce) stick unsalted butter (at room temperature)
  • 2/3 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups old-fashioned rolled oats or quick-cooking oats
  • 2/3 cup raisins (or substitute fresh blueberries)

Instruction

  • Preheat oven to 350°F (176°C). Line a couple baking sheets with parchment paper.
  • With a stand or electric mixer on medium speed, beat the butter and sugar until the mixture is light and fluffy, about 3 minutes. Add the egg and vanilla and mix a bit more.
  • Sift the flour, baking soda, salt, and cinnamon into a second bowl.
  • Add the flour mixture to the butter mixture and run the mixer on low just until combined. Stir in the oats and raisins with a spoon. (If using blueberries, first stir the oats into the batter then carefully stir in the blueberries.) The dough may seem stiff and dry, but that’s okay.
  • Scoop out tablespoon-size balls of dough onto the sheets, spacing them about 2 inches apart.
  • Bake the cookies for 12 to 14 minutes, rotating the cookie sheets halfway through baking. (If you prefer your oatmeal raisin cookies on the chewy, gooey side of things, take them out of the oven at exactly 12 minutes.)☞TESTER TIP: It can be tempting to leave these cookies in the oven longer—don’t fall for it. They’re best when they're good and chewy and barely starting to crisp on the outside. Which means they'll be a little delicate, so observe the instruction to cool them slightly on the baking sheet.
  • Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire rack, if you can muster that sort of restraint, and enjoy.