PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
COMBINE flour, baking soda, salt and cinnamon on a sheet of parchment paper; set aside.
CREAM butter and brown sugar together in a large bowl, with an electric mixer 2 to 3 minutes or until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture and beat until well blended. Stir in oats and raisins. Drop by rounded teaspoons onto parchment-lined cookie sheets.
BAKE, 10 to 12 minutes or until golden brown. Slide cookies on parchment onto a wire rack to cool.
ICE CREAM SANDWICH VARIATION: Soften 1/4 cup of your favorite flavor of ice cream or frozen yogurt. Sandwich ice cream between two cookies. Press cookies together until ice cream reaches edges of cookies. With knife, smooth side of ice cream between cookies. Decorate ice cream with colored sprinkles, mini chocolate morsels or chopped candy bars. Repeat for each ice cream sandwich. Wrap individually in Reynolds Wrap® Non-Stick Foil and freeze.
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