Oatmeal Raisin Cookies
1 1/2 cups all purpose flour
2 cups Anson Toasted Stone Cut Oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Scant 1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
10 tablespoons unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup, plus 2 tablespoons, granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/4 cup raisins or you can use chopped dried cherries instead
Heat oven to 375 degrees. Line two baking pans with parchment paper.
Mix flour, oats, baking powder and soda, salt and cinnamon into a mixing bowl, stir to combine. Set aside.
Beat the butter in a bowl with a mixer until light and fluffy. Scrape down the bowl. Add both sugars and beat on medium speed until the sugar has dissolved and mixture is light and aerated. With mixer on low speed, add the egg and vanilla; beat briefly to combine.
Hand stir the dry ingredients into the batter. Form 16 2-inch balls and place them on two cookie sheets, 2-inches apart. Flatten the balls slightly with a fork. Bake one sheet of cookies at a time, until golden brown on the bottoms and tops, 13 to 15 minutes, rotating the pan halfway through the baking time. Slide cookies off of baking pan and cool 15 minutes.
*Note the cookies will still be soft when you pull them out of the oven, but will firm up as they cool.
Makes 16 4-inch cookies.
