For all the debate, it might be a presidential election. For all the ferocity, it might be a battle between good and evil. You see, some folks are mighty single-minded about the role of raisins in oatmeal cookies.
One loud camp insists that an oatmeal cookie is only worth eating when packed with wrinkles of dried grape. Another maintains raisins are ruinous to an otherwise decent oatmeal. Then there’s the sassy set that looks to introduce – insert hand-wringing histrionics – chocolate chips into the equation.
Lucky for all, this cookie recipe rides a fence that crosses camps. Love raisins? This is your cookie. Abhor raisins? This is your cookie. Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters.
It’s a classic oatmeal raisin cookie, sweet but not too sweet, crisp on the edges but moist and chewy in the middle. Whatever your reception to raisins, it’s one great cookie.
For lighter baked goods, fluff the flour to aerate before measuring. Cinnamons are not created equal. This summer, I’ve become addicted to Penzey’s Extra Fancy Cassia Cinnamon. This recipe easily doubles and even triples. The dough freezes beautifully so consider mixing a double batch, one to bake now, one to bake later. But if you’re tempted by raw cookie dough, it’ll be hard to resist!
FAMILY RECIPE:
OATMEAL RAISIN COOKIES
Total time: 45 minutes
Makes about 30 cookies
- ½ cup unsalted butter, room temperature (see ALANNA’s TIPS)
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 tablespoon (yes, tablespoon!) vanilla
- 1 cup all-purpose flour (see TIPS)
- ½ teaspoon cinnamon (see TIPS)
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1¼ cup oatmeal (regular or quick, not instant)
- 1 cup raisins, currants (my favorite) or Raisinets (optional)
Preheat oven to 350F.
In a mixing bowl, cream the butter and sugars well with an electric mixer. Add the egg and vanilla and combine well. (Caution: What follows is an unorthodox but mixing shortcut.) Add flour, cinnamon, soda and salt to bowl without mixing into butter mixture. With a spoon, lightly combine them on top, still without incorporating. Finally, use the mixer to combine well. With a wooden spoon, stir in the oatmeal and, if you’re a raisin-lover, the raisins, currants or Raisinets.
Using two spoons, one to scoop and one to scrape, fill a baking sheet, leaving room for spreading, shaping dough a bit to make round. Bake for 12 – 15 minutes; watch the first tray carefully, the time seems to vary from batch to batch. Let cool slightly, then transfer to paper towels or wire racks to finish cooling.
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Your Comments:
Vaiashali ~ Do try them, even without raisins they're really good, can't think how many years I've been making them and I I counted that far, I'd be providing way too many hints about my age!
Genie ~ I realized recently that I have a TON of recipes in Kitchen Parade that call for currants. But I haven't done my famous "Alpha Gam" currant scones yet. But I will ... some time, no doubt!
Thanks for taking the time to write. I'm so glad the cookie's a hit for you. You've got me wanting to set out some butter to make a batch in the morning. Hmm. I think I will.