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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe is from the Martha Stewart magazine. For a clip art label which can be placed on an 18-ounce oatmeal container go to /cookies-clip-art Cookies can be stored at room temperature for 1 week. Ingredients:
1 cup flour |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 cup unsalted butter, room temperature |
2/3 cup packed light brown sugar |
1/3 cup granulated sugar |
1 large egg |
1 teaspoon vanilla extract |
1 1/2 cups old fashioned oats |
1/2 cup golden raisin |
Directions:
1. 1. Preheat oven to 350. Sift flour, backing powder, baking soda, cinnamon, and 1/2 t salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.
2. 2. Using a 1 1/4 inch ice cream scoop (or 1 T), drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.
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