I have a soft spot for a good oatmeal cookie. I like them a little bit crisp on the outside, nice ‘n chewy on the inside. This is my favourite recipe, and I have to say using the old fashioned rolled oats makes a huge difference. I’ve tried them with fast-cooking oats and there’s no comparison. They go from being a highly textured, flavourful, chewy cookie, to bland and mealy.
Sift the dry ingredients together in a medium size bowl:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
Cream together in another bowl:
- 6 tablespoons unsalted olive margarine
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add the dry ingredients to the creamed, and drop by spoonfuls onto your prepared cookie sheet. I use parchment paper, sure saves on the clean up!
Bake at 350F, 12-15 minutes. Yummy.