Recipe Courtesy of Good Housekeeping (December 2006)
Yields: About 4 dozen cookies
Print PDF of recipe here.
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine (2 sticks), softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups old-fashioned oats, uncooked
1 cup raisins
1 package (6 ounces) semisweet chocolate chips (1 cup)
Preheat oven to 350F. On waxed paper, combine flour, baking soda, and salt.
In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins, and chocolate chips.
Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until tops are golden. Transfer cookies to wire racks to cool.
Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.