In the Kitchen: Chewy Oatmeal Cookies

This is a quick and easy recipe I adapted from (where else?) Martha's recipe. :)

The recipe originally calls for half a cup of raisin which is what I did the first time I tried this recipe. This is the ingredient that's pretty flexible, so you can try anything you think will work best with an oatmeal cookie. It also said rolled oats and not the quick-cooking ones but I used the latter since it was what I have that time. One last tweak I had to make was reduce the sugar by a quarter of a cup because I don't think Mr. T can handle a mother-daughter-sugar-rushing-till-dawn tandem kind of night in the middle of a workweek. :D

So here it is..

Ingredients:

• 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/2 cup figs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

How to Bake:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
2. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.