This is another delicious and classic cookie that’s simple to make and probably won’t last long in the house. If you’re not a fan of raisins, you can substitute them with chocolate chips.
STEP ONE – Preparations
- Preheat the oven to 350°F with 2 oven racks in the middle.
- Lightly spray 2 large baking sheets with canola spray.
- Take out a stick of unsalted butter to soften.
- Get out a stand mixer and a medium bowl.
- Set up 2 cooling racks.
STEP TWO – Make the Batter
¾ stick unsalted butter
½ cup white sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup raisins
- In the stand mixer, cream the butter and sugars on medium speed for 3 minutes.
- Add the egg and vanilla and mix until smooth.
- In the medium bowl, combine the oats, flour, baking powder, baking soda, and salt.
- Add the dry to the wet ingredients with the raisins and stir to incorporate without overmixing.
STEP THREE – Bake the Cookies
- Drop 18 tablespoons of dough onto the baking sheets and use your fingers to flatten a bit.
- Bake for 6 minutes.
- Switch the sheets and bake for another 6 minutes until lightly browned around the edges.
- Transfer the cookies to the cooling racks and cool for 5-10 minutes.
Recommended Serving Size: 3 cookies
Exchanges: 2 starch, 2 fat