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Oatmeal Raisin Cookies

cookies

1 cup butter; softened
1 cup packed brown sugar
1 egg
2 teaspoons vanilla
3 cups quick-cooking rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins

Place oven rack in centre of oven; turn on heat to 350°F. With pastry brush and a little shortening, lightly grease 2 rimless baking sheets; set aside. Place butter in large bowl. With electric mixer, beat butter at high speed until fluffy and light coloured. Add sugar; beat until even fluffier. Break egg into small bowl and add to batter along with vanilla; beat until batter is smooth. In separate bowl, whisk together rolled oats, flour, baking soda and salt; pour half over batter. With wooden spoon, mix until no streaks remain. Stir in remaining flour mixture. Stir in raisins. Scoop dough by level tablespoonfuls and drop onto prepared baking sheets, leaving about 2-inch space between cookies. Bake, 1 sheet at a time, for 8 to 10 minutes or until cookies are golden around edges and underneath. Wearing oven mitts, remove baking sheet from oven and set on rack to let cool for 2 minutes. With lifter, lift cookies off baking sheet and set in single layer on rack to let cool completely. Repeat with remaining baking sheet of dough. Let first sheet cool completely before adding more dough so dough doesn't melt. Add-Ins: Add 1 cup chocolate chips. Or for a fruity version, add 1 cup dried cranberries or chopped dried apricots, dates or figs. For a mildly spiced version, add 1/2 teaspoon cinnamon.

Contributor: Canadian Living Magazine, May, 2000

Yield: about 54 cookie

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