Cinnamon Oatmeal Cookies

I thought I had convinced myself that I hated raisins, and it seems like half the time I really do.  But I admit there are moments when something chock full of raisins sounds perfectly yummy.  These cookies are some of the best to add raisins to, and the dough is horribly addicting. This recipe is fairly easy, and very adaptable.  I like to put left over dough in the freezer and make several small batches. This recipe can also be doubled or tripled for lots and lots of cookies!  

Cinnamon Oatmeal Cookies

Ingredients:

 (make sure to use best quality, organic ingredients if possible)

1/2 C butter, softened
2/3 C brown sugar, firmly packed
1 egg
1/2 teaspoon vanilla 

1 teaspoon cinnamon
1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 C whole wheat pastry flour
1 1/2 C rolled oats

** Choose as many of the following as you would like to equal 3/4 C**

--raisins 

--chocolate chips

--walnuts

How To:

With a hand, or a stand-mixer, cream butter and brown sugar.
 Scraping down the bowl with a rubber spatula as needed.

Add in egg and combine.

Next, add vanilla, cinnamon, baking soda, and salt; mix well.

 Stir in flour, oats, and 3/4 C any combination of chocolate, raisins,

 and/or walnuts, until just incorporated. Make sure not to over mix this step,

 or cookies will become tough.

Refrigerate for at least 30 minutes

...and try not to eat too much of the dough...

  ***Preheat oven to 350 degrees***

Scoop heaping 1-2 tablespoon amounts of dough
onto a lightly greased and floured cookie sheet.  You can roll them
into neat spheres if you prefer.

Bake for 10-12 minutes, or until the bottoms are golden-brown.

Let cool completely, or eat warm.  Bon appetit!

*Makes a modest 14-20 cookies depending on the size you choose.