Quentin Bacon
Yield
Makes about 65 cookies

Prep and Cook Time: about 1 1/2 hours. Notes: You can store these crunchy oatmeal-raisin cookies airtight for up to 3 days.

How to Make It

Step 1

In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg.

Step 2

In another bowl, mix flour, baking soda, and oats. Stir or beat into butter mixture until well blended. Stir in raisins.

Step 3

Divide dough into seven equal portions. Pinch each portion into a 12-inch-long rope and evenly space two or three ropes across buttered or cooking parchment-lined 12- by 15-inch baking sheets. Flatten ropes to make 2-inch-wide strips.

Step 4

Bake in a 350° oven until strips are lightly browned, about 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Step 5

Let strips cool on sheets for about 2 minutes, then cut diagonally into 1-inch-wide pieces. Let cool completely on sheets.

Step 6

Note: Nutritional analysis is per cookie.

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