Ingredients:
- 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
Directions:
Before you start
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).
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).
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Rated 5 out of
5
by
Anoushka from
Great recipe!
This is a great recipe and easy to make. I substituted chocolate chips for raisins and it came out perfect. My kids who are not a big fan of oatmeal loved it with chocolate chips. I added one cup of brown sugar since chocolate chips were semisweet.
Will definitely make it again!
Date published: 2021-01-29
Rated 5 out of
5
by
espirit77 from
Perfect! Just What I Was Looking For
I just made these for the first time and they came out GREAT. can't wait for my fiance to get home from work to try them.
I made a few tweaks - instead of raisins (which i'm not a fan of) I used concentrated strawberry chips (available from Co-op in the UK). I also added about 1/4 cup of dessicated cocoanut (thats flakes in the US i believe). Also, I only made 12 decent sized cookies out of this mix, not 24 - i think they'd be too small and dry out too much if you make them too small. just my opinion. Definitely a great recipe for a novice baker and you can get creative with it too :)
Date published: 2012-07-25