the boy's favorite cookie
I got the itch to bake this weekend when i made the mistake of biting into a ridiculously sub-par Name Brand store-bought cookie last week. i hardly ever make cookies anymore, but every once in a while the boy will moan about my Great Lack of Love for him (because if i truly loved him i’d make cookies all the time, he says). so i made his all time favorite cookie to both fulfill my baking itch and to get him to pipe down, for a little while at least.
These make a really big, flat, and chewy oatmeal raisin cookie. i stress “chewy” because most often you find oatmeal raisin cookies to be kind of crunchy and hard. Not so with these. I found the recipe online about 7 years ago, but God only knows from where. If you think you don’t like oatmeal raisin cookies, i urge you to try these. They are simply fantastic.
2 ¼ cups old fashioned oats. Absolutely do not use quick-cook oats.
1 ½ cups flour
1 ½ teaspoon cinnamon
¾ teaspoon ground allspice
¾ teaspoon baking soda
½ teaspoon salt
2 sticks butter at room temperature
1 cup white sugar
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 ½ cups raisins
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment. I use two baking sheets and cook one at a time, only because when i first started making these years ago i had an oven which had uneven temperatures, and now i’ve developed the habit of baking one sheet at a time (old habits die hard). You could put two in there at a time if you’re feeling adventurous. this batch makes approximately 18 cookies, so you'll be using the cookie sheets more than once anyway.
Mix first 6 ingredients together in a big bowl. Using electric handheld mixer or stand-up mixer with paddle attachment, beat the room-temperature butter with both sugars until well blended. Add the eggs and vanilla, and beat until well blended. On low speed, beat in dry ingredients until JUST blended. Stir in raisins.
Put this mixture in the fridge for about 15 minutes.
Using an ice cream scoop or ¼ cup measuring cup, scoop batter onto parchment lined sheet (6 scoops per sheet, evenly spaced) and just barely smoosh the rounds down a bit with your index and middle finger. Bake for exactly 15 minutes, then remove sheet from oven and let stand for exactly 5 minutes. Transfer the cookies to a rack (they won’t look like they’re done, but trust me), and let cool completely.
I saved a couple of these for myself and sent the rest in with the boy to his workplace. Those people are getting spoiled, i tell ya. I better get all kinds of extra duck next time i wander in there.