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Prep 15 mins
Cook 35 mins
This recipe is from the Martha Stewart magazine. For a clip art label which can be placed on an 18-ounce oatmeal container go to www.marthastewart.com/cookies-clip-art Cookies can be stored at room temperature for 1 week.
- 1. Preheat oven to 350. Sift flour, backing powder, baking soda, cinnamon, and 1/2 t salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.
- 2. Using a 1 1/4 inch ice cream scoop (or 1 T), drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.