I wouldn’t usually be posting a recipe with raisins in it, because as a rule, I don’t love raisins, or mushrooms for that matter. That said, we have a neighbor, who is basically like family, that LOVES oatmeal raisin cookies. He recently had surgery, so I made these for him. Two of the six of us in my family told me that the cookies were really good (four of us don’t like raisins), so I decided to post the recipe in case I need to make them again.
I made these to send to our neighbor, even though he’s a Patriots fan. One of these years, our Jets will trounce the Patriots. It may be a while before that happens, but I’ll root for the Jets until it does.
If you like oatmeal raisin cookies, try these. They’ve received great reviews the few times I’ve made them.
Oatmeal Raisin Cookies
Recipe from Smitten Kitchen
1/2 cup (4 ounces) unsalted butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 1/2 cups (120 grams) old-fashioned rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)
Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but they may end up slighly less thick.
Scoop the cookies onto the baking sheets and place them two inches apart. Bake them for 10 to 12 minutes (baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Yield: ~24 cookies
One year ago: Loiusa’s Cake
Two years ago: Pumpkin Lentil Soup
Three years ago: Chocolate Crinkle Cookies
Four years ago: Mallobars
Five years ago: Sweet Potato-Sausage Soup
Six years ago: Marcus Samuelsson’s Spiced Coconut Lentil Soup
Seven years ago: Rosemary-Lemon Sandwich Cookies
Eight years ago: Weeknight Bolognese
Nine years ago: Chocolate Malted Whopper Drops
Ten years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce