Page 31 - Classic Cookies with Modern Twists

Oatmeal Cookies

Wh o doesn’t adore a thick chewy oatmeal cookie? Th is formula
provides a delici ously reliable base for favor ite additions such as
raisins and chocol ate chips, as well as less ordinar y but equally
tempting goodies: peanut br ittle or toffee, dr ied cherr ies and

walnuts, or dr ied apr icot s and chocolate chunks.

MAKES 2 DOZEN COOKIES

¾ cup all-purpose flour
1½ teaspoons gr ound cinnamon

1 teaspoon fine sea salt
¾ teaspoon baking soda

½ cup (1 stick) unsalted butter, room temperature

½ cup gr anulated suga r
½ cup ligh tly packed ligh t brown sugar

1 egg
1 tablespoon water

1 tablespoon molasses

1 teaspoon vanilla extract
2¼ cups old-fashioned rolled oats

1½ cups raisins

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. In a medium bowl, whisk together the our,

cinnamon, salt, and baking soda. Set aside.