These are fail-proof oatmeal cookies, chewy and wholesome, with just enough spice and plenty of oatmeal. I like them with dried cranberries and walnuts, but you could add any dried fruit or nut. Try them with dried blueberries and pecans for a change, or currants and chopped almonds, or they're always good with the traditional addition of raisins. This is a terrific lunch box cookie, or great with tea in the afternoon.
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups quick-cooking rolled oats
- 1/2 cup raisins
Preheat the oven to 350°F. Lightly grease two baking sheets.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream the butter and brown sugar until fluffy, then beat in the egg, buttermilk, and vanilla.
Stir the dry ingredients into the butter-sugar mixture just until no flour streaks remain, then fold in the oats and raisins. Drop by generous tablespoons onto the prepared baking sheets, leaving 2 inches between each cookie. (You may need to bake in batches.) Bake for 10 to 12 minutes, until the edges are golden and the centers are just set.
Let cool on the baking sheets for 5 minutes before transferring the cookies to racks to cool completely. Repeat the baking process with any remaining dough.