the ultimate oatmeal cookie. Quick-cooking rolled oats are the key to the well-loved, homey texture, so be sure to avoid instant oats, which will cause the cookies to spread too much.<br />Ingredients<br />1 cup (250 mL) butter, softened<br />1 cup (250 mL) packed brown sugar<br />½ cup (125 mL) granulated sugar<br />1 egg<br />1 tsp (5 mL) vanilla<br />1½ cups (375 mL) all-purpose flour<br />1 tsp (5 mL) baking soda<br />½ tsp (2 mL) salt<br />1½ cups (375 mL) quick-cooking rolled oats, (not instant)<br />1 cup (250 mL) semisweet chocolate chips<br />1 cup (250 mL) raisins<br /><br />Preparation<br />In bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in rolled oats. Stir in chocolate chips & raisins.<br /><br />Drop by rounded 1 tbsp, about 2 inches (5 cm) apart, onto baking sheets. With fork, flatten to 1-inch (2.5 cm) thickness. <br /><br />Bake in 350°F (180°C) oven until edges are golden, 8 to 10 minutes. Let cool on pan on racks for 5 minutes; transfer to racks and let cool completely. (Store in airtight container for up to 3 days.)
