Oatmeal Cookies
(corrected - Christmas Cookies from the Whimsical Bakehouse - page 77)

Another of Liv's all-time favorite cookies, our oatmeal raisin has a cinnamony accent perfect for the holidays and yummy enough for any time of year. It is not overly sweet, so it is a nice alternative to the indulgent chocolate chip variety.

Preheat the oven to 350F.

Grease and flour a 9-inch ring-shaped cake pan with a 2-inch hole. Or, if baking individual cookies, line a cookie sheet with parchment paper.

In a large bowl of an electric mixer at medium speed, cream:

5 ounces (1 stick plus 2 tablespoons) unsalted butter, softened.
3/4 cup granulated sugar
1/3 cup dark brown sugar, packed

Add and thoroughly incorporate:

1 large egg
1/2 teaspoon vanilla extract

On a piece of wax paper, sift together:

1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt

Add and mix at low speed, until soft dough forms.

Add and mix until incorporated:

2 1/2 cups rolled oats 

Stir in

3/4 cup raisins

Pat the dough evenly into the pan. Bake for 35 to 40 minutes, or until a skewer inserted into the middle of the cookie comes out clean. (Bake individual cookies for 8 to 10 minutes.) Let the pan cool for 20 minutes on a wire rack. Turn out the cookie onto a plate and let cool completely.