Anytime Oatmeal Cookies

Print our clip art labels and adhere them to an 18-ounce oatmeal canister for easy gift-giving. (And keep a few for yourself, too.) Bonus: The recipe is printed on the back.

  • Prep:
  • Total Time:
  • Yield: Makes about 4 dozen
Anytime Oatmeal Cookies

Source: Martha Stewart Living, January 2011

Ingredients

  • 1 cup cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • Salt
  • 1 stick unsalted butter, room temperature
  • 2/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup golden raisins

Directions

  1. Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.

  2. Using a 1 1/4-inch ice cream scoop (or 1 tablespoon), drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.

Cook's Note

Cookies can be stored at room temperature for 1 week.

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