It's January, and with all that chocolate after the holidays perhaps you're thinking of something a little healthier to go in the lunchbox. These cookies are chewy and delicious-a little on the crisp side on the edges, but chewy in the middle. I'm thinking that if I used old fashioned rolled oats like I should have, maybe then they would be even more chewy. It wasn't until I began typing the recipe out that I realized that I had in fact used quick oats, which the recipe clearly states NOT to use. No matter-the cookies are still delicious! Try subbing the raisins with dried tart cherries, cranberries, or other dried fruit for a bit of texture.
Adapted From Every Day Food September 2008
1 1/2 cups old fashioned rolled oats (not quick cooking)
1/2 cup all purpose flour
1/2 cup raisins
1/2 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
Pre-heat oven to 350 F.
Measure out the oats, flour, baking soda, and salt into a bowl and stir. Set aside.
In the bowl of an electric mixer, beat butter until fluffy. Add your sugars and continue to beat until well combined. Scrape down the bowl, then add the egg and vanilla. Beat well.
Turn the mixer speed down to low and add the oats; mix until just combined. Fold in the raisins.
Spoon out by rounded tablespoons, placing 2 inches apart on the cookie sheet. Bake for about 10 minutes until set and golden brown.
Makes about 18-20 cookies
