Oatmeal Cookies... Please and Thank you

Remember when you were little and you used to ask to lick the spoon, or how your grandmother showed you how to crack an egg. ... or the time you were able to actually turn on the oven and create something on your own. Cooking and baking bring back such wonderful memories of childhood.... as do oatmeal cookies. I mean come on!!! Who does not love thick cookies with lovely little sweet pockets of raisins and the crunch of walnuts.

These cookies will bring you back to those carefree days where after you skinned your knee it was all forgotten with a big glass of milk and an oatmeal cookie. Enjoy.

Thick and Chewy Oatmeal Cookies
From Smitten Kitchen

 I added a bit more raisins then the recipe states. I just could not let them go to waste.  I also used Deb's trick of baking up really thick cookies by chilling the dough before baking.You can also freeze the dough if you want to have a small batch baked for when someone special comes around.

1/2 cup butter, softened
2/3 cup light brown sugar packed
1 egg
3/4 teaspoon vanilla
3/4 cup of flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 and 1/2 cups oats
3/4 cup raisins ( I used about a cup)
1/2 cup chopped walnuts, optional

Preheat oven to 350

Cream together butter, brown sugar, eggs and vanilla until smooth. In another bowl whisk together flour, baking soda, cinnamon and salt. Combine the butter and flour mixture. Stir in the oats, raisins and walnuts.

Chill the dough (optional if you have the time.) Scoop onto baking sheet about 2 inches apart.

Bake 10 to 12 minutes until the edges of the cookies are golden brown and the tops are still look a bit undercooked. Let them cool for about 5 minutes on the baking sheet before removing to a cooling rack.

Someone wanted to help. .... Time to get dirty!!!