For some things, I am a purist. Rice Krispy treats for instance. You can add peanut butter, chocolate, or browned butter. While certainly delicious, it does not match the simplicity and unfettered yumminess of the original. The modifications, I argue, make it completely different. It’s like Jennifer Grey after the nose job. Cute, but has lost the original character that made it special in the first place.
Two weekends ago, I went out for breakfast with my BFF, her husband, and their makes-your-head-explode-she-is-so-insanely-cute daughter. Along with my nutritious breakfast, I ordered an Arnold Palmer. What was delivered was lemonade mixed with… wait for it… fruit-flavored iced tea. What in the world?! Flavored iced teas are lovely, don’t get me wrong, but an Arnold Palmer they do not make! If you, as a proprietor of a food establishment, make the executive decision to substitute the most popular beverage in the world for one that is barely similar; give a sister a head’s up why don’t you? Again, the original is perfect as-is.
Which leads us to oatmeal cookies. Sure, all the different additions are great. Chocolate chips, walnuts, dried cranberries. But for my money nothing gets better than the original, all purpose add-in, raisins. The combo has stood the test of time for a reason. The reason being awesome.
These cookies are a mash-up of two recipes. This one from Deb Perlman of Smitten Kitchen fame, and this one from Alton Brown. I was drawn to Deb’s recipe because of the reasonable sugar and butter content. At the same time, Alton Brown’s method of making toasted oat flour and subbing some of that for the AP was irresistible. More oaty goodness? Yes, por favor.
Being that it’s a partial Alton Brown recipe, it does have a few more steps than your average cookie. Each step is easy and each is totally worth it. The end result was a chewy, almost candy-like, cookie with edges so crispy they were lacy They lasted two days in the house and that was only because I had to stop gorging long enough to go to work. When I’m craving an oatmeal cookie, these are what I want.
Leave a comment and tell me, what dish do you prefer unadulterated?
Oatmeal Raisin Cookies
Deb recommends letting the dough chill in the fridge for a few minutes (either pre or post scoop) prior to baking to allow for a chewier cookie. I don’t have the patience of a saint, so I didn’t try it myself. If you do, please let me know how it turns out. I used dark brown sugar because that is my preference, but light would work well here. Finally, I would discourage from using quick oats, unless that’s all that’s on-hand and there’s apocalyptic conditions preventing you from getting to a grocery store.
- 2 cups (185 grams) old-fashioned rolled oats
- 1/3 cup (48 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 2/3 cup (125 grams) brown sugar, packed
- 1/2 cup (1 stick) butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup (120 grams) raisins
Preheat the oven to 375 degrees F.
Spread oats into a single layer on a half sheet pan. Bake until fragrant and lightly toasted, about 20 minutes. Keep an eye and nose on them as they can burn quickly.
Lower the oven to 350 and line as many cookie sheets as your oven will hold with parchment or silicon baking sheets
In a food processor or blender, add 1/3 cup (47 grams) rolled oats and pulse until they have become the consistency of flour.
Add in the AP flour, salt, cinnamon, nutmeg, and baking soda to the blender/processor and pulse to combine (this eliminates the need to sift your ingredients)
By whatever machination or method you choose, cream together the brown sugar and butter. When cremated, add the egg and vanilla and mix until fully incorporated.
Combine the flour mixture into the fat and sugar mixture.
Add raisins (finally!!)
Dish cookie dough onto prepared sheets. Mine were roughly 2 tablespoons or 2 ounce portions, but you can do whateva you want.
Bake for 12-16 minutes. Of course, the larger your cookie, the longer it will take to cook. Less time if you make them smaller. Word of caution, making them smaller will mean you will eat twice as many. Just fair warnin’.