Oatmeal cookies have been around since 1896 (first published in the Boston Cooking School cookbook). The humble cookie has been around since the end of the 14th century where little filled wafers were sold on the streets of Paris. Renaissance cookbooks were rich in cookie recipes. Biscuits (aka cookie) became the ideal traveling food because they stayed fresh for long periods. For centuries a ship’s biscuit, an iron-like cracker, was aboard any ship that left port because it could last for months.
Makes about 24
inspired by Smitten Kitchen
1/2 cup butter, softened
2/3 cup light or dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats (use old-fashioned not quick-cooking rolled oats)
3/4 cup dried cranberries or dried cherries
Preheat oven to 350°F (180°C). In a large bowl, cream together butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter mixture then stir in the oats, raisins. Drop cookie dough by the spoonful onto a parchment-lined cookie sheet (spaced 2-inches apart). Bake 10 to 12 minutes or when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
The Culinary Chase’s Note: These were soft, chewy-good! If you chill the dough before baking, the cookies will be a bit thicker. Another way to enjoy these is to crumble in a trifle, or layered with yogurt and fresh fruit. Enjoy!