Oatmeal Raisin Cookies for New Neighbors

https://goboldwithbutter.com/recipes/best-oatmeal-cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup light or dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional*)
  
• 3 cups old-fashioned rolled oats (not quick cooking)
• Optional add-ins: 1 cup semi-sweet chocolate chips, chopped walnuts, or raisins

Instructions

Step 1

Preheat oven to 350°F. Line sheet pan with parchment paper.

Step 2

In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add the egg and vanilla and mix until well combined.

Step 3

In medium bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture all at once and mix on low until combined. Then, add oats and mix until just combined.

Step 4

Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 8-9 minutes. They will look cakey before cooling. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.

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or this https://www.quakeroats.com/cooking-and-recipes/vanishing-oatmeal-raisin-cookies

Quaker Oats Recipe (my *changes)

• 1/2 Cup(s) (1 stick) plus 6 tablespoons (unsalted*) butter, softened
• 3/4 Cup(s) firmly packed brown sugar
• 1/2 Cup(s) granulated sugar
• 2 Eggs
• 1 Teaspoon(s) vanilla (I like 2 tsp homemade vanilla*)
  
• 1-1/2 Cup(s) all-purpose flour
• 1 Teaspoon(s) Baking Soda
• 1 Teaspoon(s) ground cinnamon (*optional)
  
• 1/2 Teaspoon(s) salt (optional)
• 3 Cup(s)
  Quaker® Oats (quick or old fashioned, uncooked)
• 1 Cup(s) raisins

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Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. (I refrigerate the dough before scooping with mellon baller*) Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.