Oatmeal Raisin Cookies

OATMEAL RAISIN COOKIES
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½ cup unsalted butter, room temperature
½ cup white sugar
½ cup brown sugar
1 egg
1 tablespoon vanilla
1 cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon table salt
1¼ cup oatmeal (regular or quick, not instant)
1 cup raisins, currants or Raisinets (optional)
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Preheat oven to 350F. In a mixing bowl, cream the butter and sugars well with an electric mixer. Add the egg and vanilla and combine well. (Caution: What follows is an unorthodox but mixing shortcut.) Add flour, cinnamon, soda and salt to bowl without mixing into butter mixture. With a spoon, lightly combine them on top, still without incorporating. Finally, use the mixer to combine well. With a wooden spoon, stir in the oatmeal and, if you’re a raisin-lover, the raisins, currants or Raisinets.
Using two spoons, one to scoop and one to scrape, fill a baking sheet, leaving room for spreading, shaping dough a bit to make round. Bake for 12 – 15 minutes; watch the first tray carefully, the time seems to vary from batch to batch. Let cool slightly, then transfer to paper towels or wire racks to finish cooling.
NUTRITION ESTIMATE Per Cookie, with/without raisins: 102/86 Cal (31/37% from Fat); 4g Tot Fat; 2g Sat Fat; 17/12g Carb; 1/0g Fiber; 66mg Sodium; 16mg Cholesterol; Weight Watchers 2 points