This family of mine, we obsess over Oatmeal Raisin cookies like a 4-year-old obsesses over fish sticks and chicken nuggets, except, you know, we have a real sense of taste. But still, I could eat a package of oatmeal raisin cookies in one sitting, if I cared to. And I can’t really do that with sweet things normally.
As it stands, tomorrow is the annual Brooklyn Brewery birthday gathering of the elder brother. The gathering generally involves quality folk, family and friends, a deliciously enormous Italian sub from Queens, my favorite beer, and for the first time in 4 years: me! Ok, I’m not really the point of this post. But, as you know, I’m not likely to show up to an event without food in tow. I’d feel uncomfortable if I did. Add to that my brother’s love of these cookies. And finally, my own NJ and headcold-inducde boredom. Obviously, I’ll bake cookies.
With all the faith I have in Smitten Kitchen and a friend’s recommendation, I jumped right into the SK oatmeal cookie recipe. I had Martha’s out, but it involved more butter than I was willing to put in. I mean, generally, I don’t bake. It may have something to do with the fact that all the butter and sugar that go into these sorts of things make me squeamish. Anyone who knows my addiction to cheese may find this ridiculous. It is. But I’m more attracted to savory than sweet. So there.
In any case, I didn’t really play with the Smitten Kitchen recipe at all except that I doubled it. The next time, I might try this with cranberries and orange zest, or blueberries and almonds. So many options really.
Simple, yet delicious, oatmeal raisin cookies
Adapted from Smitten Kitchen
(doubled the recipe and may have made bigger cookies than called for)
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup brown sugar, packed
1/2 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1-1/2 cups rolled oats
3/4-1 cup raisins (I definitely used more than recommended by a good 1/4-1/2 cup–still think these could use more raisins, though)
1. Preheat oven to 350.
2. Cream together butter, sugar, egg, vanilla in medium-large bowl. In separate bowl, whisk together flour, baking soda, cinnamon, salt. Combine the flour mixture with the wet ingredients until smooth. Fold in oats and raisins (or other dried fruit).
3. At this point, I chilled the dough for about 3 hours while I went shopping. You can either chill the dough or bake straight away. SK says she prefers chilling it because it helps them stay thick in the oven. Either way, go for it. I will admit, chilling the dough helped the cookies keep their lumpy shape.
4. Bake for 8-12 minutes on a lined cookie sheet. SK recommends parchment, but I used the Silpat I bought mom a few years back. Worked beautifully, too. I found in my mother’s oven, 8 minutes was sufficient, but you may need longer. I’m sure in the Seattle oven, it would require at least 10 minutes. The cookies should be browned on the edges but look a little gooey/undercooked on top. Let them cool for a few minutes on the cookie sheet, then transfer to a wire rack.