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Wrap our customizable label around an 18-ounce oat container. Print our label from marthastewart.com/cookies-clip-art

Martha Stewart Living, January 2011

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Recipe Summary test

prep:
15 mins
total:
50 mins
Yield:
Makes about 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Sift flour,baking powder, baking soda,cinnamon, and 1/2 teaspoon saltinto a bowl. Beat butter andsugars until pale and fluffy. Mixin egg and vanilla, then flourmixture. Mix in oats, then raisins.

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  • Using a 1 1/4-inch ice creamscoop (or 1 tablespoon), dropdough onto parchment-linedbaking sheets, spacing eachscoop about 2 inches apart. Bakeuntil edges are golden, about14 minutes. Let cookies cool ona wire rack.

Cook's Notes

Cookies can be stored at room temperature for 1 week.

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