Soft in the center, crunchy on the outside—an oatmeal cookie doesn’t get much better than this. I like to load them up with plump raisins, which helps keep their moist-and-chewy goodness. This recipe also works well using other dried fruits, so go ahead and experiment, if you’re in the mood to try something a little different.
Makes 28 cookies
1 Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
2 In a large bowl, cream together the butter and sugars with a wooden spoon until soft and light in color.
3 Add the egg, vanilla, and honey and mix until combined.
4 Stir in the flour, salt, baking powder, and baking soda.
5 Fold in the raisins and oats.
6 Using a tablespoon measure, scoop out heaping tablespoons of the dough, roll them into balls, and place them on the prepared cookie sheets (you should end up with roughly 28 cookies). Leave some space between the cookies, as they’ll spread during baking.
7 Bake for 8 to 10 minutes, until lightly golden brown. When you see that gorgeous crackle on top, they are done. Err on the side of undercooked, and they will be perfect. Transfer to a wire rack to cool.
8 Store the cookies in an airtight container at room temperature for up to 3 days.