Name: Oatmeal Raisin Cookies
Ingredients: 1 cup (140 g) all purpose flour; 1 tsp ground cinnamon; ½ tsp baking soda; ½ tsp salt; ½ cup (113 g or 8 tbsp) butter, softened; ½ cup (100 g) white granulated sugar; ½ cup (100 g) packed brown sugar; 1 large egg, at room temperature; ½ tsp vanilla extract; 1½ cup (150 g) quick cooking oats (you can also use old fashioned cooking oats); ½ cup (4 oz) raisins

Ingredients

Scale

1 cup (140 g) all purpose flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
½ cup (113 g or 8 tbsp) butter, softened
½ cup (100 g) white granulated sugar
½ cup (100 g) packed brown sugar
1 large egg, at room temperature
½ tsp vanilla extract
1½ cup (150 g) quick cooking oats (you can also use old fashioned cooking oats)
½ cup (4 oz) raisins

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Instructions

Pre-heat oven at 375ºF (190ºC).
In a medium bowl mix the flour, baking powder, ground cinnamon and salt. Set aside.
In a large bowl cream the butter, white and brown sugar.
Add the egg and vanilla extract and mix again until they are well incorporated.
Now add the flour and mix just enough to incorporate it. Scrape the sides of the bowl with a spatula to mix everything well.
Add in the oatmeal and raisins and mix again.
Form the cookies by making between 10-12 balls and place them on a baking sheet covered with parchment paper or a silicone mat. I have found that the best way to shape them is by using an ice cram scoop.
Flatten the cookies slightly with your hands and bake them for about 10-12 minutes or until the edges start to turn golden brown. Take them out of the oven and let them rest on the baking sheet for about 5 minutes. Then transfer them to a cooling rack to let them cool completely.