My friend Jenny makes the best oatmeal raisin cookies. When she makes them they are buttery and crispy. Sometimes mine are a little less buttery and not as crispy, but I’ve learned that the difference is really just the amount of flour you add. So try them! If you would like them a bit thinner, more buttery and a bit crispier, just do a little less flour next time! 😊

Turn oven on to 350 degrees

Cream together: 1 cup soft butter, 1 cup packed brown sugar, 1/2 cup white sugar. Add 1 tsp. Vanilla and mix. Add 1egg and mix. Next:

Add 1cup flour and 3 cups large flakes old fashioned rolled oats, 1tsp. Baking powder and 1/2 tsp. Baking soda, mix. Add 3/4 cup rinsed sultana raisins.

Put spoonfuls on parchment lined cookie sheet and leave at least 2 inches between cookies to be sure they don’t run together.

Bake for 8-10 minutes or until just turning golden. REMEMBER **we always remove cookies from the oven when they look like they are not quite finished. They will continue to bake a little longer, even when sitting on the counter. Let them cool for five minutes before lifting them to a cooling rack.