Oatmeal Cookies

I personally have never been too crazy about oatmeal cookies as I prefer chocolate chip, but this recipe may have changed my mind forever. I didn't want to bake all of the cookies at once so I made a cookie log with the dough -- I got this idea from my sister-in-law (thanks Mari!). This way we could easily slice and bake when our little hearts craved some homemade cookies. Then the rest I can refrigerate for another day. This recipe is definitely a "keeper" and I may even add some walnuts to my next batch!

Anytime Oatmeal Cookies
Recipe by Martha Stewart 
Makes about 4 dozen

Ingredients:
1 cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
Salt
1 stick unsalted butter (8 Tablespoons), room temperature
⅔ cup packed light-brown sugar
⅓ granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ old-fashioned rolled oats
½ cup golden raisins

Directions: Preheat oven to 350°. Sift flour, baking powder, baking soda, cinnamon, and ½ teaspoon salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins. Using a 1 ¼ inch ice cream scoop (or 1 tablespoon), drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. (You can also make a cookie log like I did -- pictured below. Rip an 18 inch long sheet of parchment or wax paper and lay flat on counter. Pour batter into center of paper and form it into a log. Then roll it up and refrigerate. Then slice and bake when ready.) Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.

Cookie log ready to go in the refrigerator.

Once the cookie log has chilled for an hour, it is ready to be sliced...

...and baked.