Phoebe's Fabulous Oatmeal-Raisin Cookies

12 tbsp. unsalted butter, (175 g.)
3/4 cup firmly packed light brown sugar (160 g.)
2/3 cup white sugar (130 g.)
1 lg. egg
1 tsp. vanilla extract
2 cups rolled oats (170 g.)
1-1/4 cups plain flour (160 g.)
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1-1/2 cups raisins (optional) (200 g.)

Directions:

Preheat oven to 375°F/190°C/Gas Mark 5. Cream together butter and sugars until light and fluffy. Add egg and vanilla, beat until well combined. In a small bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture just until combined. Stir in raisins, if desired.

Drop the dough by heaped tablespoons onto ungreased or parchment-lined baking sheets, leaving a 2-inch gap between each mound. Bake for 12-15 minutes until golden brown. Cool on sheet for at least a minute before transferring to a rack.

Comments from escapetonh :

These are crispy-chewy delicious oatmeal cookies. I make them w/o raisins and they DIDN'T spread even though they're made with all butter.

Tip: Use a dessert-spoon and make ovals rather than balls (quenelles, if we're being posh) as I heard that this caused the dough to spread less.

User Reviews:

I've made this recipe easily 10 or more times, always a big hit. If you mis sugars butter and egg firswt til creamy then add dry ingredients it does work out better. Also if butter is at room temp.

submitted by mileykm on November 01, 2005

I followed the recipe to the letter. The dough was very dry. I liked that the cookies were crisp but they were falling apart. If anyone else has made this recipe, I would welcome your feedback.

submitted by kmb0429 on November 02, 2004

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