Saturday, February 2, 2013

Oatmeal Raisin Cookies

I seem to enjoy making desserts more than any other meal. Yes - I just declared dessert is a meal. I guess because it's my favorite meal. I also usually bake things that I like to eat - like cookies - and I'm always a little disappointed that they never seem to result in glowing reviews from my husband (usually from every else, but not him). We had a discussion about this recently and realized the problem - my favorites are usually something with chocolate (which are always a good addition to any cookie), but his favorite would be oatmeal raisin cookies. I LOATHE raisins. YUCK! BLEAHHHH! GROSS! There's really nothing I like about raisins and I NEVER think it's a good idea to put them in anything - especially dessert! I don't think I can put enough words on a page to express the amount of dislike I feel for raisins. But I love my husband way more than I dislike raisins. I am forever on a quest to make him smile, create a meal he enjoys, bake a dessert that he raves about, in general I just want to make his life awesome. The recipe I'm about to share is pure love from me to him - in the form of oatmeal raisin cookies. I think it might have just made his life a little bit more awesome.

Let me remind you that I am really really disgusted by raisins. So this is major - I really really really liked these oatmeal raisin cookies. I couldn't believe it. I usually can't stand the texture of raisins in my mouth, but these cookies have the perfect texture (even the raisins). If you are not a raisin fan, make these cookies anyway - make them for someone you love. It will make them smile.

Oatmeal Raisin Cookies
1 cup plus 1 teaspoon flour
1 tablespoon ground cinnamon1 1/2 teaspoons baking soda1 1/4 teaspoons salt9 tablespoons butter, at room temperature3/4 cup brown sugar5 1/2 tablespoons granulated sugar2 eggs2 vanilla beans, split lengthwise1 tablespoon vanilla extract2 cups old-fashioned oats1 cup raisins

Combine the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.

Place the raisins in a small bowl and cover them with hot water. Allow to sit for about 30 minutes. Drain water and place raisins on clean paper towels. Cover raisins with a paper towel and press to remove excess water.

In a large bowl, use an electric mixer to beat the butter. Add the sugar and beat until light and fluffy. Add the eggs and beat. Scrape the tiny seeds out of the vanilla bean into the bowl and add the vanilla extract and mix. Slowly add the flour mixture and mix until just combined. Stir in the oats and then the raisins.

Refrigerate the dough for about 30 minutes. Preheat your oven to 325 degrees. Cover a baking sheet with parchment paper or a silicon baking mat (such as silpat). Remove the dough from the refrigerator and allow to sit for a minute or two.

Use a large cookie scoop (about 3 or 4 tablespoons) to scoop even amounts of dough and place on the prepared baking sheet about 2 or 3 inches apart. Bake cookies for 17 minutes. Remove from oven and allow to cool on cookie sheet for a few minutes. Then transfer to a wire rack to cool completely. Repeat the process with remaining dough.



Now, you can also make the very same recipe and substitute chocolate chips in place of the raisins. I did (in the picture below). I just had to try it (and I didn't think I was going to like the oatmeal raisin cookies one bit). I must be honest with you. The chocolate chip version isn't bad, but the original oatmeal raisin version is waaaaay better. The raisins must make the dough perfectly moist because the chocolate chip version ends up being a bit dry. Try the oatmeal raisin. They are delicious.

recipe slightly adapted from (original from Thomas Kellar)

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