This is another classic cookie that’s easy 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
- Take a stick of unsalted butter out of the refrigerator to soften.
- Set the oven to 350°F with two oven racks in the middle.
- Lightly spray two large baking sheets with canola spray.
- Get out a medium mixing bowl and a stand mixer.
- Set up two cooling racks.
STEP TWO – Cream the Butter Mixture
¾ stick of unsalted butter
½ cup of white sugar
½ cup of brown sugar
1 teaspoon of vanilla extract
- Cut the butter into small pieces and add them to the stand mixer with the sugars.
- Cream the ingredients for about 3-5 minutes until they’re light and fluffy.
- Add the egg and vanilla and mix until they’re well combined.
STEP THREE – Finish the Batter and Bake
1 cup of all-purpose flour
½ teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of fine sea salt
1 ½ cups of old-fashioned oats
¾ cup of raisins or chocolate chips
- In the medium bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and hand mix them together.
- Scoop up a tablespoon of batter at a time and place it on the baking sheet. Press down to flatten the dough a bit.
- Bake the cookies for 10-12 minutes until they’re lightly browned around the edges. Switch the sheets from their position in the oven halfway through to get an even bake.
- Let the cookies rest on the baking sheets for 2 minutes before moving them to the racks to cool.
Makes approximately 20 cookies
Recommended serving size: 2 cookies
Exchanges: 1 starch, 1 fat