This past weekend we had two friends over for dinner & I needed an excuse to use the new mixer. Ironically, the recipe I used is Smitten Kitchen's "Thick, Chewy Oatmeal Raisin Cookies". These? Not so thick. And given the fruit phobia in our house, I used chocolate chips. Next time I'll cool them on a rack and for a few minutes longer. 
Thick, Chewy Oatmeal Raisin Cookies
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (none in the house, so I skipped)
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins (1/3 C. dark chocolate chips)
1/2 cup walnuts, chopped (skipped)
Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, egg & 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, I tossed the dough in the fridge. An hour later, I scooped them out, but on an unchilled tray, w/o parchment paper. Smitten Kitchen has other suggestions as well. The cookies should be 2" apart...Bake them for 10 - 12 min..., taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for 5 min. before transferring them to a rack to cool.
