Prep 30 mins
Cook 10 mins
In 'Simply Sensational Cookies' by Nancy Baggett
- 3⁄4 cup unsalted butter, cut into chunks
- 2 cups old fashioned oats
- 1 1⁄2 cups packed light brown sugar or 1 1⁄2 cups dark brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 1 large egg, at room temperature
- 1 cup dark seedless raisins, rinsed, drained, patted dry on paper towels
- 1 1⁄4 cups unbleached all-purpose flour, plus more if needed
- Position a rack in the middle of oven; preheat to 350°.
- Grease several large baking sheets or coat with nonstick spray.
- In a large heavy saucepan over medium heat, melt the butter, stirring, until completely melted and runny; remove from heat.
- Thoroughly stir the oats and 1 tablespoon water into the butter.
- Let stand for 5 minutes so the oats can hydrate.
- Vigorously stir in the sugar, baking soda, cinnamon, and salt until thoroughly incorporated.
- Vigorously stir in the egg and raisins, then the flour until very well blended.
- If the dough is very soft, stir in 1-2 tablespoons more flour.
- If it is still soft, let stand to firm up for 5 minutes.
- In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar
- Using a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoon, form the dough into uniform mounds, spacing about 2 1/2 inches apart on the baking sheets.
- Using your fingertips, pat down the mounds just slightly.
- Bake one sheet at a time for 7-10 minutes or until the cookies are barely firm in the center tops , tinged with brown, and slightly darker at the edges.
- Transfer the baking sheets to wire racks; let stand until the cookies firm up for 3 minutes.
- Using a wide spatula, transfer the cookies to the wire racks; let cool completely.