Chewy oatmeal raisin cookies

So what does a girl do when she gets blatantly insulted about her brownies being "pretty bad" by...certain, tactless individuals who take a lot for granted? She goes home, sulks...and bakes cookies.

Oatmeal raisin cookies, that is. A timeless, comforting classic that's fairly simple, and delights many. Picnics, desserts, potlucks...you name it. This recipe yielded a crispy-around-the-edges, but chewy-in-the-center cookie. I am a chewy cookie fan, so I was happy with the results.


::gathering my raw materials::

Ingredients:

1 stick of unsalted butter, softened

1 cup sugar (I used a 1/4 cup white sugar, 3/4 cup brown sugar mix)

1 large egg

1 cup flour

1 heaping tbsp cinnamon

1 tsp baking powder

1 tsp baking soda

dash of salt

3/4 cup quick rolled oats

1/3 cup raisins (or more, depending on what you like)


Directions:


In a large mixing bowl, beat butter and sugar until fluffy.


Add egg and continue to beat. Sift dry ingredients together (flour, cinnamon, baking soda, baking powder, salt) in a separate bowl. Slowly incorporate flour into wet ingredients and continue to beat @ a low speed.



Once fully incorporated, switch to a wooden spoon and add your oats, then raisins.


Roll into small balls and place on a cookie sheet with at least 1.5 inches in between each ball, for cookie expansion room.


Bake for 12-15 minutes @ 350F or until nice and brown. Remove from heat and allow to cool.

Expect your cookies to be thin, and flatten out, as there is a higher content of sugar and butter. For a denser, cakier cookie, add more flour, and another egg. Enjoy!