I have enjoyed oatmeal cookies with cinnamon, ginger and other dessert spices added to the dough and while they are perfectly delicious, this dough doesn’t include them. I find I personally prefer an undistracted cookie that highlights the simple toastiness of the oats and the rich brown sugar- but you may certainly throw in the spices if that’s your preference. For a slightly different taste in many sweets I prefer to use tart golden raisins versus the darker ones that we’re all used to. Try golden raisins in this cookie- or for something a bit different and spectacularly yummy, try dried cherries or blueberries!
NOTE: I include two amounts for all the ingredients- the first is for a modest home yield of 24-36 cookies. The second is for a much larger Alaskan Lodge Yield of 100++ cookies.
In the bowl of an electric mixer, using the paddle attachment, cream together the butter and both sugars until the mixture becomes pale in color, and light and fluffy.
Add in the vanilla, then the egg and mix well.
Sift together salt, baking soda and flour, and add into butter mixture, until all flour mixture is added and incorporated nicely.
Finally, add the oatmeal and raisins and mix until just incorporated. Size and shape dough into balls, onto parchment-lined baking sheet making sure to space a good inch or so apart, and using the palm of your hand, gently flatten slightly so that each ball of dough is now the diameter of a silver-dollar. Bake for 9-12 minutes. Remove from oven and cool, then serve.