After all the rich food and desserts over Christmas, you might be looking for something that is a little healthier, but still a bit of a treat. These cookies are the favorite of a friend of mine, especially when I bake them up with big, soft raisins. “They are like treasures!” she declares, picking them out one by one and relishing each one. I hate to tell her that I prefer them with dried cherries instead.
1/2 cup butter, softened
2/3 cup brown sugar, packed
1/2 tsp vanilla extract
3/4 cup flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup chopped nuts (optional)
With your electric mixer on medium speed, cream the butter until light and fluffy. Scrape down the bowl and add the brown sugar. Continue to beat until well combined, then add the egg and vanilla. You may need to stop and scrape down the sides of the bowl again to make sure everything is well combined.
In a separate bowl, stir together the flour, baking soda, cinnamon, and salt. With your mixer turned on low speed, add it to the flour mixture and let it all come together until it's just combined. Stir in the oats and the raisins.
Measure out your cookie dough onto sheets with a tablespoon, placing them about an inch or so apart and flattening them slightly with your hand. Place the cookie sheet in the fridge to chill for awhile-oh, I'd say about 20 minutes. Or you can do what I did, and just cover the dough and chill it for about that long before you scoop it out onto the pans.
Bake them for 10-12 minutes at 350 F. The edges will be browned, and the tops just barely set. Let them sit on the pan for a bit before transferring to a wire rack to completely cool.
Makes about 1 1/2 dozen (if you want more, this recipe is easily doubled!)
Adapted from Smitten Kitchen
Wanna add a bit of a twist to your oatmeal cookies next time? Then you must try these Pumpkin Oatmeal Chocolate Chip Cookies!