The ingredients below reflect a half batch of cookies. This was perfect for us as we can never finish the two dozen cookies a full batch yields.
- 1/2 cup softened butter (1 stick or 4 ounces)
- 2/3 cup light brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 3/4 cup raisins (I used golden raisins)
- 1/2 cup walnuts or pecans, optional
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a large bowl, cream together softened butter and brown sugar. Add the egg and vanilla until smooth. In a separate bowl, sift together flour, baking soda, cinnamon, and salt. Add flour mixture to the butter mixture and stir to combine. Stir in the oats and walnuts or pecans if using them.
Chill the dough in the refrigerator (chilling the dough is not absolutely necessary, but if not chilled the cookies will not be as thick and chewy). Place cookies 2 inches apart on cookie sheet. Bake for about 10-12 minutes (baking time will depend on the size of your cookies and how long you let the dough chill for).
Remove the cookies from the oven when the edges are brown but the tops still look a little under cooked. Let cookies sit on the cookie sheet for 5 minutes before removing them to cool on a wire rack.