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

1. Take a stick of unsalted butter out of the refrigerator to soften.
2. Set the oven to 350°F with two oven racks in the middle.
3. Lightly spray two large baking sheets with canola spray.
4. Get out a medium mixing bowl and a stand mixer.
5. Set up two cooling racks.

STEP TWO – Cream the Butter Mixture

Ingredients:

¾ stick of unsalted butter
½ cup of white sugar
½ cup of brown sugar
1 teaspoon of vanilla extract
1 egg

Instructions:

1. Cut the butter into small pieces and add them to the stand mixer with the sugars.
2. Cream the ingredients for about 3-5 minutes until they’re light and fluffy.
3. Add the egg and vanilla and mix until they’re well combined.

STEP THREE – Finish the Batter and Bake

Ingredients:

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

Instructions:

1. In the medium bowl, mix together the dry ingredients.
2. Add the dry ingredients to the wet ingredients and hand mix them together.
3. Scoop up a tablespoon of batter at a time and place it on the baking sheet. Press down to flatten the dough a bit.
4. 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.
5. 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