Oatmeal Raisin Cookies Yield: 20 - 24 large cookies Oven Temperature: 350 degrees F Ingredients: 1 cup walnuts or pecans (optional) 3/4 cup butter at room temperature 1 cup light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup all all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups old-fashioned rolled oats 1 cup dried cranberries, cherries or raisins or 1 cup white or dark chocolate chips (optional)

Directions:
If you want walnuts or pecans in your cookies, preheat your oven to 350 degrees F and spread nuts onto a shallow baking pan. Toast the nuts for 8 - 10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Line 2 baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creaming and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats and any nuts, dried fruit, or chocolate chips.

For large cookies, use 1/4 cup of the batter (an ice cream scoop works well for this) and space the cookies about 2 inches apart on the baking sheet. Next, wet your hand with water and flatten the cookies slightly with your fingers so they are about 1/2 inch thick.

Bake the cookies for about 12 - 15 minutes, or until light golden brown around the edges, but still soft in the centers. Remove from the oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

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