1/2 cup (1 stick or 4 oz) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
1/2 cup raisins
1/2 cup chocolate chips
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown 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 chocolate chips.
- Per Smitten Kitchen's suggestion, I chilled the dough for 30 minutes or so in the fridge to help the cookies maintain their 'thickness' and then scoop the cookies onto a baking sheet.
- Bake them for 12 minutes or so until they are golden brown at the edges but still soft on top. Let them sit on the baking sheet for 5 minutes before transferring them to a rack to cool.