Fall is my favorite time of the year because it’s baking season!

Since we are home all the time now, I find myself in my kitchen more than ever, looking for a snack. These cookies are my go-to favorite, because they are quick to make, and even quicker to disappear from the cookie jar! I’ve adapted this recipe from Smitten Kitchen, who just happens to be one of my go-to bloggers for delicious things. I’ve been making this recipe for years, and it never fails me.

The Perfect Oatmeal Raisin Cookie

Here's Smitten Kitchen's recipe, but stay tuned for my adjustments: 

• 1/2 cup butter, softened
• 2/3 cup light brown sugar, packed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup raisins
• 1/2 cup chopped walnuts (optional)

In a large bowl, cream together the 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/sugar mixture. Stir in the oats, raisins and walnuts, if using them. At this point, you can bake, but if you prefer to have thicker, chewier cookies, chill for at least 20 minutes before you scoop.

Heat oven to 350°F (175°C) and bake on a parchment-lined baking sheet for 10-12 minutes, depending on how long you chilled the cookies. When edges start to turn golden brown, pull out of oven, and let sit on baking sheet for another 5 minutes before transferring them to a rack to cool.

This recipe is for a half batch of cookies, because otherwise I’d eat the whole batch in one sitting. It’s also a good base recipe for using up other random baking ingredients in your cupboard. And to liven things up, try replacing the raisin-walnut combo with:

• 1/2 C white chocolate chips and 3/4 C dried cranberries
• 3/4 C M&M Minis
• 3/4 C dried cherries and 1/2 C almond slices
• 1/2 C milk chocolate chips and 1/2 C peanut butter chips

I can confirm they also make a delicious ice cream sandwich. I’ll also sometimes add a bit of protein powder to them, so I don’t feel so guilty about eating them for breakfast! Enjoy!