Quentin Bacon
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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