When I’m in a cookie-baking mood, my flavor of choice is usually peanut butter, since my flourless recipe is just so darn easy to make. But when my dear hubby flashes those sad puppy dog eyes at me one too many times, I switch to making his favorite flavor—oatmeal raisin. Most recipes include a combination of brown and white sugar, but mine only includes brown for a softer cookie. Even when made with whole wheat flour—which can make some baked goods too dry—the texture of these cookies retains its perfect combination of crispy edges with a chewy middle. I’ve also swapped out the cinnamon usually found in oatmeal raisin cookies for MY favorite flavor, chai spice.

INGREDIENTS
2/3 cup (133 grams) dark brown sugar
1 stick (4 ounces) unsalted butter, softened
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon ground chai spice
1/4 teaspoon kosher salt
1 1/2 cups (120 grams) rolled oats
1 cup (120 grams) flour
1/2 cup (80 grams) raisins

TOOLS
large (5-quart) mixing bowl
mixing spoon
kitchen scale
measuring cups and spoons
2 half sheet (18-inch by 13-inch) baking pans, lined with silicone baking mats
medium (2 tablespoon) cookie scoop
cooling rack

METHOD
1. Set oven to 350 degrees Fahrenheit. Beat sugar and softened butter in bowl until mixture is smooth and fluffy.
2. Add egg, vanilla, baking soda, chai spice, and salt. Beat together until mixture is smooth.
3. Beat oats and flour into mixture. Stir in raisins.
4. Scoop dough into 18 balls, placing each—evenly spaced—onto prepared pans. Flatten each ball slightly.
5. Bake until cookie edges are lightly browned and center appears set—about 11 minutes.
6. Let stand in pan at least 2 minutes before transferring to rack to cool completely.

NOTES & TIPS
• No cookie scoop? Scoop dough by rounded tablespoons.
• Flattened balls of dough will set into cookies with nice round edges. A properly flattened ball will resemble the shape of a hockey puck.

READY IN
45 minutes

YIELD
1 1/2 dozen (18) cookies / 9 servings