Ever since settlers brought oats west with them in the late 1700s, the oatmeal cookie (in many forms) has been an American favorite. Our version is crisp on the outside and chewy in the center.
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine (1 stick), softened
1 teaspoon vanilla extract
2 large eggs
3 cups old-fashioned or quick-cooking oats, uncooked
1 1/2 cups raisins
1. Preheat oven to 350 degrees F. Line large cookie sheet with nonstick foil (or use nonstick cookie sheet).
2. On waxed paper, combine flour, baking soda, and salt.
3. In large bowl, with mixer at medium speed, beat sugars and butter until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in oats and raisins.
4. Drop dough by heaping measuring teaspoons, 2 inches apart, onto prepared cookie sheet. Bake cookies 11 to 13 minutes or until tops are golden. Cool cookies on cookie sheet 1 minute, then transfer to wire rack to cool completely. Repeat with remaining dough.
(based on 1 cookie)
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 10 mg
Sodium: 70 mg
Carbohydrates: 12 g
Fiber: 1 g
Protein: 2 g
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