A classic cookie everyone will love.
Yields 4 dozen.
SODIUM CONTENT: 2.7 mg per serving
3/4 c. (1 1/2 sticks) unsalted butter, softened
3/4 c. brown sugar
1/2 c. sugar
1/2 T. pure vanilla extract
1 t. ground cinnamon
3 T. milk
1 T. Featherweight sodium-free baking powder
2/3 c. all-purpose flour
2 1/2 c. rolled oats
1 1/2 c. seedless raisins
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter with sugars, vanilla and cinnamon. Add milk and egg and beat well. Stir in the baking soda. Gradually add in the flour and oats, mixing well and scraping the sides of the bowl to incorporate. Last, stir in the raisins.
Drop the dough by teaspoonfuls onto an ungreased baking sheet. Place sheet on middle rack in oven and bake 13 minutes. Remove from oven and transfer cookies to a wire rack to cool. Allow cookies to cool about 10 minutes before storing in an airtight container.