The classic oatmeal raisin cookie is simple, delicious and easy, thanks to Claire Tansey.
Oatmeal raisin cookie
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup quick oats
- 1 cup raisins or chocolate chips
Preheat oven to 350F. Spray 2 baking sheets lightly with oil.
Stir flour with baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until fluffy. Beat in egg and vanilla. Using a wooden spoon, stir in flour mixture until combined. Stir in oats and chocolate chips. Spoon 2-tbsp portions of dough, 3 in. apart, onto prepared sheets. Flatten them slightly using your fingers.
Bake in centre of oven until edges are golden but centres are soft, 10 to 12 minutes. Transfer cookies to a rack to cool completely. Store at room temperature in an air-tight container for up to 1 week.
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