New York Times
Classic Oatmeal-Raisin Cookies
Author:Melissa Clark
13 Ingredients
45 mins
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order.
Serves
1
Serves
1
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