Cookies

Collin and I found ourselves alone with some time to spend (ha!), so we decided to make cookies. Collin wanted the raisin variety, and began eating raisins by the shovel-full before we even began. For those of you who are still on the hunt for the greatest oatmeal-raisin cookie recipe, try this one out. We love it (well, Collin is happy with just the plain ole raisins)!

Phoebe's Fabulous Oatmeal-Raisin Cookies, from "Cooking With Friends"
12 tablespoons (175g) unsalted butter, softened

3/4 cup (160g) firmly packed light brown sugar

2/3 cup (130g) white sugar

1 large egg

1 teaspoon vanilla extract

2 cups (170g) rolled oats

1 1/4 cup (160g) plain flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups (200g) raisins

Preheat oven to 375F/190C/Gas Mark 5.

Cream butter and sugars together until light and fluffy. Add egg and vanilla extract; beat until well combined.
In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture until just combined. Stir in raisins.
Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2" gap between each mound. [I used a dessert-spoon and made ovals rather than balls (quenelles, if we're being posh) as I heard that this caused the dough to spread less.]
Bake for 12-15 minutes until golden brown. Cool on sheet for at least a minute before transferring to a rack