An interesting looking oatmeal cookie recipe
Recipe: Oatmeal Raisin Cookies Adapted from Melissa Weller of Sadelle’s, New York City By Charlotte Druckman
Ms. Weller uses Quaker Old-Fashioned Oats. She prefers them to both the quick-cooking and steel-cut varieties. You can choose a different brand, so long as they’re marked “old-fashioned” or “rolled.” You don’t have to let the dough rest four days before baking, but the depth of flavor you’ll get makes the cookies more than worth the wait.
Active Time: 10-15 minutes Total Time: 1 hour, plus 4 days for chilling dough Makes: 14 cookies
1 cup raisins 1 1/4 cups all-purpose flour 1 tablespoon plus 1 teaspoon ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons fine sea salt 1 1/2 sticks slightly softened butter 1 cup light brown sugar, firmly packed 6 tablespoons granulated sugar 2 cups old-fashioned or rolled oats 1 extra-large egg 1 1/2 teaspoons vanilla extract
- Soak raisins in hot water for 30 minutes, then drain.
- Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
- Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat. Advertisement
- Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.
- Use a 1/4-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup. Cover baking sheet with plastic wrap and refrigerate 4 days (optional).
- To bake cookies: Preheat oven to 350 degrees. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.