Oatmeal Raisin Cookies
These puffed up, moist and chewy cookies are heavenly. When you're ready to venture beyond the original, try dried cranberries instead of raisins.
Unpacked light brown sugar
Uncooked old fashioned oats
- Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
- In a large mixing bowl, combine both sugars, margarine, egg and vanilla; beat with an electric mixer on medium speed until smooth and creamy. With the mixer on low speed, beat in flour and oats; fold in raisins.
- Drop mixture by scant tablespoons onto prepared baking sheets. Bake until puffed up and golden brown around the edges, about 15 to 20 minutes. Cool on baking sheets for 3 minutes; transfer to wire racks to cool completely. Yields 2 cookies per serving.