The reason for the season

[clarentine]

Is baking, of course. What, you didn't know that? You need to spend more time in my house, then.

(I got an early Christmas present this year, an extra large cookie jar; it's already been filled to overflowing once and is about to be filled a second time.)

And in the spirit of that season, allow me to share my current favorite oatmeal cookie recipe, which is from the Favorite Brand Name Bake Sale Cookbook. Remember that if you use all butter, you're going to get a crunchier, flatter, wider cookie; if you want a softer cookie, make it half butter, half margarine. Using dark brown sugar makes for a moister cookie than light brown sugar. Tailor according to taste.

What's your favorite cookie? Feel free to tell me all about it - I love trying out new recipes!

***

Oatmeal Raisin Cookies

¾ cup all purpose flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
¾ cup butter or margarine, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
1 tablespoon water
2 teaspoons vanilla
3 cups uncooked oats (quick or old fashioned)
1 cup raisins

Preheat oven to 375F. Grease cookie sheets; set aside. Combine flour,
salt, baking soda and cinnamon in small bowl.

Beat butter, granulated sugar and brown sugar in large bowl with
electric mixer at medium speed until light and fluffy. Add egg, water
and vanilla; beat well. Add flour mixture; beat at low speed just
until blended. Stir in oats with spoon. Stir in raisins. Drop
tablespoonfuls of dough two inches apart onto prepared cookie sheets.

Bake 10-11 minutes or until edges are golden brown. Let cookies stand
two minutes on cookie sheets; transfer to wire racks to cool
completely.

Makes about 48 cookies.