This moist and chewy oatmeal raisin cookie recipe makes the best version of an old favorite. Oatmeal Raisin Cookies are hard to beat. Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy.
1 STICK SOFTENED BUTTER (1/2 cup)
1 CUP SUGAR, preferably dark brown sugar
1 EGG (or egg replacer)
1/2 TBSP vanilla (optional)
1 tsp baking powder (optional)
1/2 tsp cinnamon (optional)
1 CUP PLUS 2 TBSP FLOUR (preferably all-purpose)
1 CUP RAISINS (soaked in rum or bourbon for 6-12 hours and drained, optional)
1 1/2 CUPS ROLLED OATS
kosher salt (optional)
Preheat oven to 350ºF.
Mix the butter and sugar together until completely combined.
Add the egg and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated.
Stir in the flour then the raisins and oatmeal until combined.
Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking.
Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 9 minutes.
I hope you all like this, share your taste with me....