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oatmeal-cookies.md: New recipe

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So much tastier, maybe because of the increased cinnamon, vanilla,
and oats. The baking time is a bit long, so I usually set the timer
for 15 minutes and check them.
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# Oatmeal cookies # Oatmeal cookies
Originally from: http://www.epicurious.com/recipes/food/views/oatmeal-cookies-102276 Originally from: http://www.wsj.com/articles/recipe-oatmeal-raisin-cookies-1442345556
Makes: 24 Makes: 24
## Ingredients ## Ingredients
- 1 3/4 cups old-fashioned rolled oats - 1 cup raisins
- 3/4 cup all-purpose flour - 1¼ cups all-purpose flour
- 1/2 teaspoon baking soda - 1 tablespoon plus 1 teaspoon ground cinnamon
- 3/4 teaspoon cinnamon - 2 teaspoons baking soda
- 1/2 teaspoon salt - 1½ teaspoons fine sea salt
- 1 1/4 sticks unsalted butter, softened (140g?) - 1½ sticks slightly softened butter
- 1/3 cup packed light brown sugar - 1 cup light brown sugar, firmly packed
- 1/3 cup granulated sugar - 6 tablespoons granulated sugar
- 1 large egg - 2 cups old-fashioned or rolled oats
- 1/2 teaspoon vanilla - 1 extra-large egg
- 1½ teaspoons vanilla extract
## Method ## Method
Preheat oven to 375°F/190°C. Grease baking sheets. Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.
Stir together oats, flour, cinnamon, baking soda, and salt. Beat together butter, brown sugar, and granulated sugar in a large bowl with a fork or an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined. 1. Soak raisins in hot water for 30 minutes, then drain.
2. Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
3. Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.
5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
6. To bake cookies: Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to racks to cool. ## Notes
Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.
## Alternatives
Currently trying this recipe from the Wall Street Journal, of all places: http://www.wsj.com/articles/recipe-oatmeal-raisin-cookies-1442345556