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This is my go-to oatmeal cookie recipe. I make it on days like today that are cold and dreary. Since I’ve been baking every week I usually have all of these ingredients somewhere on the shelf. My older son, who likes to help mix up the dough, adds wisdom like, “Mom, let me taste-test the brown sugar in case it’s gone bad” (he has a logical reason to taste anything sweet). So we work side by side stirring it up and lining the scoops on the pan. It brings a smile to both of our faces when we bite into the first batch out of the oven. Sometimes, a simple little cookie is all you really need for a winter day pick me up.

Anytime Oatmeal Cookies (makes about 2-3 dozen)

Source: Adapted from MarthaStewart.Com

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 stick unsalted butter, room temperature

2/3 cup packed light-brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups old-fashioned rolled oats

1/2 cup golden raisins

Preheat oven to 350 degrees F. Sift flour, baking powder, baking soda, cinnamon, and salt into a bowl. Set aside. In another bowl, beat butter and sugars until pale and fluffy. Mix in egg and vanilla with the butter and sugar, then add the flour mixture. Mix in oats, then raisins.

Using a tablespoon, drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 13-14 minutes. Let cookies cool on a wire rack.

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