3½ sticks butter (see note)
1½ cups light brown sugar
1 cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 cups rolled oats (not instant)
1½ cups all purpose flour
¾ teaspoons kosher salt
2½ teaspoons baking soda
1½ cups raisins or dried craberries
Heat oven to 350 degrees
Using a stand mixer, cream the butter with the sugars until fluffy, about 5 minutes. Add the egg and vanilla and mix well.
In a separate bowl mix the oats, flour, salt and baking soda to evenly distribute the salt and baking soda. Slowly add the dry ingredients to the mixer and mix together slowly. Try to mix as little as possible to keep the oats from breaking up. Add the dried fruit and mix slowly. Place a small ball (about 1 tablespoon) onto a baking sheet. Leave plenty of space between the cookies, they spread out A TON. Bake for 8-10 minutes rotating the cookie sheets halfway through.
Cool on the cookie sheet 5 minutes (they are very delicate just out of the oven) then move to a cooling rack. Store in an airtight container.
Makes 35-40 small cookies.
Cook’s note: Choose salted butter if you like more salty flavor to contrast with the sweet fruit or unsalted if that is your thing.Copyright © 2013 Paddock Publications, Inc. All rights reserved.