Chewy Oatmeal Cookies
These cookies beg for a glass of milk. They're tender and chewy, with a dark sweetness from the molasses and brown sugar.
1/2 stick (1/4 cup) butter
3/4 cup 1% milk
3 cups old-fashioned rolled oats
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/4 cup canola oil
2 tablespoons molasses
1 cup raisins (optional)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 350°F. Grease 2 baking sheets.
Melt the butter in a small saucepan over medium heat. Cook until fragrant and golden brown, 3 minutes. Scrape into a large bowl. In the same pan, cook the milk just until small bubbles form. Remove from the heat. Add the milk and oats to the bowl. Stir to mix and set aside to cool.
Add the granulated sugar, brown sugar, oil, and molasses to the oat mixture. Stir vigorously until blended. Stir in the egg and raisins, if using.
In a medium bowl, combine the all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda. Add to the oat mixture, stirring just until combined. Drop level tablespoons of the batter onto the prepared baking sheets, leaving 2" between cookies.
Bake until lightly crisped around the edges, 10 to 12 minutes. Cool on racks and store airtight in a cool place. Makes 4 dozen.