Oatmeal Raisin Cookies

(adapted from betty crocker)

And they turned out pretty darn good. Here's a tip I learned from Ina Garten: once you scoop out the cookies and put them on the sheet, flatten them a bit with a damp hand. They turn out great!

3/4 c sugar
1/4 c packed brown sugar
1/2 c butter/margarine, softened (if you have a Bosch, you don't need to soften the butter - it does it for you when you beat it all together)
1/2 t vanilla
1 egg
3/4 c all-purpose flour
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
1 1/2 c quick-cooking (or old-fashioned) rolled oats
1/2 c raisins (or other dried fruit - I used cranberries this time)
1/2 c chopped pecans (or other nut)

1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
2. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
3. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

You can freeze oatmeal cookies for up to six months too.