Scotchies/Oatmeal Raison Cookies

From: The bakery Milk and Cookies

1 ½ cups ap flour

1 TBLS cinnamon

1 tsp baking soda

½ tsp salt

1 ½ cups unsalted butter

1 cup light brown sugar

½ cup granulated sugar

2 large eggs

1 TBLS pure vanilla extract

3 cups old-fashioned rolled oats

Preheat the oven to 350°F.

Line two baking sheets with nonstick silicone baking mats or parchment paper.

Combine the flour, cinnamon, baking soda, and salt in a bowl.  Set aside.

In a mixing bowl, begin beating the butter on low speed.  Add the brown sugar and granulated sugar, increase the speed to medium, and beat for about four minutes, or until light and fluffy,

Add the eggs, one at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition.  Beat in the vanilla and when blended, slowly beat in the reserved dry mixture together with the oats.  Do not overmix.

Using a tablespoon or small ice-cream scoop, make mounds of dough.  Roll the dough into balls about 1 ½ inches in diameter.  Place the balls, about two inches apart, on the prepared baking sheets.  Using your palm, gently flatten the top of each cookie slightly.

When all the cookies are formed, place in the oven and bake for about 15 minutes, or until lightly browned around the edges.  The center should be slightly soft the touch.

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.



Add whatever you want in the middle (scotchies= butterscotch chips), or raisons, or cranberries etc...