Instructions

• Preheat the oven to 350°F. Line a baking sheet with a Silpat or parchment paper.
• Place 2 Tbsp butter in a microwave‑safe mixing bowl and heat on HIGH until the butter is almost fully melted (stir once if needed to distribute heat).
• In a small bowl, whisk an egg and measure out 1 Tbsp of the whisked egg.
• Add to the melted butter: 1/4 cup (scant) packed light‑brown sugar, 1 Tbsp whisked egg, 1/4 cup all‑purpose flour, 1/4 cup quick oats, 1/8 tsp baking soda, 1/8 tsp cinnamon, and a pinch of salt. Stir until well blended — it may look dry at first but will come together into a cohesive dough.
• Stir in 2 Tbsp raisins (or 3 Tbsp chocolate chips) and, if using, 1 1/2 Tbsp chopped pecans or walnuts (chopped small).
• Transfer the dough to the lined baking sheet and shape it into a single 3 1/2‑inch disk, pressing the dough together so it holds its shape.
• Bake in the preheated oven for 13–15 minutes, until the edges are golden and the center is still slightly soft.
• Let the cookie cool on the baking sheet for a few minutes to set, then transfer to a plate and enjoy.