Oatmeal Raisin Cookies

A traditional cookie in a small-batch recipe

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Recipe from Smitten Kitchen

1/2 cup butter, softened

2/3 cup packed light brown sugar

1 large egg

1/2 tsp. vanilla extract

3/4 cup flour

1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 1/2 rolled oats

1 cup raisins

Preheat oven to 350.

In a small bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, salt, and oats. In a large bowl, cream together the butter and brown sugar. Beat in the egg and vanilla, then stir in the raisins. Mix the dry ingredients into the wet.

If you’re patient enough to chill the dough for a half-hour or so, you have more restraint than I do. If you’re more like me, you’ll want to scoop the cookies by heaped tablespoons onto parchment paper-lined baking sheets. Place cookies two inches apart. Bake for 10-12 minutes, then cool on a wire rack.

Yield: 2 dozen cookies

KITCHEN CONFESSIONAL: These cookies are advertised as “thick” and “chewy.” They’re a little less of both if you lack the patience to chill the dough, but the result is still delicious. This is one of the few oatmeal-raisin recipes that don’t yield dozens and dozens of cookies. As I’m not keen on halving recipes (how do you measure one and a half eggs, or half of one-third a cup of sugar?), this one is perfect for one or two people. Here’s one tip that deviates from the Smitten Kitchen original: mix the raisins into the wet ingredients before stirring in the flour mixture. I find having the raisins distributed evenly in the wet ingredients makes for more even distribution in the dough as a whole. (You can apply the same trick to chocolate-chip cookies.) And don’t forget the parchment paper or Silpat baking mat: misting the baking sheets with cooking spray keeps the cookies from sticking, but it leaves the edges “frayed” (see photo below) and crispy.

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