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Oatmeal Raisin Cookies
- 1 cup unsalted butter
- 1 cup granulated white sugar
- ½ cup light brown sugar, lightly packed
- 1 egg, beaten
- 2 tsp vanilla extract
- 1½ cups old-fashioned (large-flake) oats
- 1¾ cups unbleached white flour
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 cup dark (Thompson) raisins
Start by softening the cup of butter. If you have a large bowl that can go in the microwave, put the butter in it and zap it for 15-20 seconds, then flip it over and zap it again for another 15-20 seconds. If you can't use the big bowl in a microwave, put the butter in a microwaveable dish and then transfer it to the mixing bowl afterwards. It should be just starting to liquefy, a mixture of melted and softened butter. (The melted butter is is a big part of what gives the cookies their chewy and crispy texture.)
Add the white sugar and the brown sugar to the butter and cream them all together. Add the egg and then the vanilla. Mix well.
Now's a good time to start preheating the oven to 325°F.
In a not-quite-as-big-but-big-enough bowl, combine the oats, the flour, the baking powder and baking soda, and a tiny bit of salt. Because of the oats it won't fit through a sifter, but you can sift it through your hands instead or you can toss it around a bit with a spoon.
Add the raisins to the dry mixture and mix until the raisins have a good coating of flour on them.
Finally, add the dry mixture to the bowl with the butter/sugar/egg/vanilla mixture. You'll probably have to do this in 2 or 3 goes, adding the dry stuff bit by bit.
Put a piece of ungreased parchment paper on a cookie sheet. Take a handful of dough about the size of a golf ball (or the size of a ping pong ball, if you don't like golf). Place the ball of dough on the paper and flatten it into a disk that's about half an inch thick. About 12 of these should fit on a medium-sized cookie sheet. Don't crowd -- Although they don't spread much, they do spread.
Bake on the middle rack of the preheated oven for 12-14 minutes, or until the edges are starting to brown. When they come out of the oven, transfer them to a cooling rack along with the parchment paper. If you have a rimless cookie sheet, you can just drag the whole paper onto the rack, cookies and all. If your cookie sheet has an edge, try putting the rack upside-down on top of the cookies and then flipping the rack and the pan over together so that the rack is on the bottom.
Makes about 30 cookies.