—pulsing or chopping the oats in a food processor produces a cookie that stays fresher longer. This is a pretty big recipe, but, as there are two eggs, it begs to be cut exactly in half—pretty easily done for most recipes.
| 1½ cups | all-purpose flour |
| 1 tsp | ground cinnamon |
| 1 tsp | baking soda |
| ½ tsp | kosher salt |
| 1¼ cups | butter, room temperature |
| 1 cup | brown sugar |
| ½ cup | granulated sugar |
| 2 | eggs |
| 1 tsp | vanilla extract |
| 3 cups | rolled oats |
| 1 cup | raisins |
|
Optional "cowboy cookie-style,"
but worthy additions (perhaps in place of the raisons) |
|
| 1 cup | coconut flakes |
| 1 cup | chopped pecans or walnuts |
1. Preheat oven to 375° and line two baking sheets with parchment paper.
2. Pulse the oats in a blender or food processor fitted with a metal blade 3-5 seconds. You may wish to process only half of them this way leaving the rest intact.
3. In a bowl, combine flour, cinnamon, baking soda and salt; set aside.
4. In a larger mixing bowl, beat butter, brown sugar and granulated sugar until smooth and creamy, 3-5 minutes.
5. Add eggs and vanilla extract and mix until smooth.
6. Add flour mixture and blend briefly, followed by the oats and raisins. Mix just until oats and raisins are evenly distributed.
7. Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches between each cookie.
8. Bake until the edges have browned and the center is set, 9-12 minutes.
9. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.