My favorite oatmeal cookie recipe

Wholesome Oatmeal Raisin Cookies
Moosewood Restaurant New Classic Copyright 2001

½ cup light brown sugar, packed
¼ cup sugar
½ cup butter, preferably unsalted, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 ¼ cup rolled oats
½ cup unbleached white flour
½ cup oat bran
1 teaspoon ground cinnamon I omitted this
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup raisins I added chocolate chips and walnuts instead of raisins

Preheat the oven to 350 degrees. Lightly oil two baking sheets.

In a large bowl, cream together the brown sugar, granulated sugar and the butter with an electric mixer or by hand until light and fluffy. Add the egg and vanilla and mix until well combined.

In a separate bowl, combine the oats, flour, oat bran, cinnamon, baking powder, baking soda and salt. Add to the butter mixture and stir until blended. Mix in the raisins.

Drop the dough by scant ¼-cup mounds about 3 inches apart, and flatten slightly with moistened fingers. Each sheet will hold six cookies. (I used a 2-tablespoon scoop and had a dozen cookies on each tray.) Bake for 15 minutes, until lightly golden and just firm to the touch. When the cookies first come out of the oven, they’re soft and little delicate so carefully transfer them to racks. Cool for 15 minutes.

I’ve made these cookies more times than I can count. I omit the cinnamon and add chocolate chips and sometimes walnuts, as I do wth all oatmeal cookie recipes. I’ve made these cookies large as the instructions described but they’re just as good using my 2-tablespoon cookie scoop.

This cookbook is interesting. Most recipes are quite different from what I'm used to eating so I can't even imagine what they taste like but oatmeal cookies are something I can relate to.