Skill required: Cookie Lover
4 ounces Butter (1 stick), softened
1/4 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar, firmly packed
1/2 teaspoon Vanilla
1 large Egg
3/4 Cup Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 teaspoon Salt
1 1/2 Cups Rolled Oats (old fashioned oats, not quick)
1/2 Cup Raisins
1. Grease a cookie sheet lightly and evenly with solid shortening or cover it with a piece of baking parchment paper cut to fit.
2. Preheat oven to 350 degrees. Position rack in upper third of oven. If you bake 2 trays of cookies at the same time, use the top and bottom shelves of the oven and, midway in the bake, switch the trays and rotate them front to back at the same time.
3. Cream the softened butter, both sugars and the vanilla at high speed for several minutes until the mixture is smooth and light.
4. Add the egg and mix it in.
5. Thoroughly blend together dry ingredients -flour, baking soda, cinnamon, nutmeg and salt.
6. Add dry ingredients to the mixing bowl and beat until they are just blended in. Do not overbeat.
7. Add and blend in the rolled oats and then the raisins.
8. Deposit the dough on the cookie sheet by rounded teaspoons in even rows, with space between to allow for spreading.
9. Before putting the cookie sheet in the oven, gently push down the top of each cookie with your fingers or a spatula. Just a little flattening will do, but try to make them all the same thickness for even baking.
10. Bake for 12 – 15 minutes or until the tops of the cookies look set and they are just starting to turn brown. The browning of the cookies is a more important test than watching the minutes.
11.Let the cookies cool on the cookie sheet for a minute or two until they are cooled enough to be easily transferred to cooling racks.
Yield: @ 2 dozen cookies
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