1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cups) unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups uncooked, old-fashioned oats
1 cup raisins
1 cup chopped walnuts (optional) chocolate chips can be substituted
Preheat the oven to 350'F. In a medium sized bowl, combine the flour, baking soda and salt and set aside, In a seperate bowl, beat the butter, the brown sugar, and the granulated sugar. Beat in the egg and vanilla. Then add the flour, and only mix enough to blend in the flour fully (don't over mix). Using a spoon stir in the oats, raisins and nuts. The dough will be very stiff!. Place a heaping Tablespoon of dough on parchment paper lined (or ungreased) cookie sheets. These cookies don't spread out a lot, but the dough should be placed about 2" apart. Bake about 13-15 minutes.
Yield: approximately 3-4 dozen
Thick and chewy Oatmeal Raisin Cookies, what more needs to be said! The higher proportion of brown sugar to white sugar is what keeps these cookies on the softer and chewier side. A crispier cookie often has a greater amount of granulated sugar.
One of my favorite tricks to use when baking with raisins is to re-hydrate them a bit before baking. I place the raisins in a microwave safe bowl, add a few Tablespoons of water, cover and microwave for 15-30 seconds until they are warm. Then drain the water and use the plumped raisins in your recipe.
If kids won't be eating these, you can even substitute brandy for the water for extra flavor!
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