- 1 1/2 cups quick-cooking rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup raisins
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter,
at room temperature
- 3/4 cup firmly packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Be sure an adult is nearby to help.
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Mix the ingredients
In a bowl, using a wooden spoon, stir together the oats, flour, raisins, baking powder, cinnamon and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes.
Add the egg and vanilla
Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Form the cookies
Using 1 tablespoon, scoop up a heaping spoonful of dough. Using another tablespoon, push the dough onto a prepared baking sheet. Repeat, spacing the mounds about 1 1/2 inches apart.
Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are puffed and golden brown around the edges, about 15 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).