Happy Friday. Well it is not much a bright Friday here in Atlanta. The weather here is gloomy, cold and lots of rain. Rain is always good but not when it looks so gloomy outside. But despite the weather I am going to enjoy a cookie and catch up on my favorite reads.
Yes, an old time favorite - Oatmeal Raisin Cookie. I love oatmeal-raisin cookies especially when it is soft and has lot's of raisins.
What about you? Any awesome plans for the weekend? Well whatever you do make sure you add getting in the kitchen and making this cookie recipe.
Oatmeal Raisin Cookie
1 1/2 cups old-fashioned rolled oats (not quick-coating)
1/2 cup all purpose flour
1/2 cup raisins
1/2 tsp salt
6 tbsp. unsalted butter, room temperature
1/2 cup dark brown sugar, packed
1 large egg, room temperature
1 tsp pure vanilla extract
1. Preheat oven to 350 degrees F. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt. Set mixture aside.
2. Using an electric mixer, beat butter and sugars until light and fluffy, scraping bowl down as necessary. Add egg and vanilla, beating until combined. Gradually add the oat mixture. Beat until combined.
3. Drop dough using a small ice-cream scoop, 2-inches apart onto an ungreased baking sheet. Bake until cookies are golden and soft about 10-15 minutes, rotating sheet halfway through. Cool 5 minutes and then transfer to wire rack to cool completely. Serve with ice-cream or milk.
Recipe adapted from Everyday Food, September 2008