Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies are amazing: thick, chewy, soft, and full of whole grain goodness! I've tried my fair share of oatmeal raisin recipes, and this is the best to date! I divided my dough and filled half with raisins and half with dried sweetened cranberries (for the picky husband). Both were excellent. Be sure not to over bake them- if they are browned they are probably too well done and will harden. You want them to stay soft and delicate once cooled.

INGREDIENTS

1/2 cup (1 stick) butter, softened

2/3 cup light brown sugar, packed (I used organic cane sugar instead)

1 egg

1/2 tsp. vanilla extract

3/4 cup whole wheat pastry flour or all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 1/2 cups rolled oats

3/4 cup raisins or dried cranberries

1/2 cup walnuts, chopped (optional)

DIRECTIONS

1. Preheat oven to 350°F (175°C).

2. In a large bowl, cream together the butter, sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

3. Optional: chill the dough before baking for thicker, chewier cookies.

4. Bake cookies on a parchment lined baking sheet for 10-12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Transfer to a wire rack to cool.

Makes 1 dozen large cookies.

(Adapted from Smitten Kitchen)