Saturday, November 22, 2014
I haven't posted a recipe for a while, so in honor of the upcoming food holiday I'm sharing the recipe for the very best batch of oatmeal raisin cookies I have made to date. I futz around a little with the recipe each time I make them, and after a few months of making them at least once a week, I hit cookie perfection tonight. These cookies are not too sweet, not greasy in the least, very satisfying, and actually probably healthy to eat. [The photo makes them look a lot bigger than they actually are: the wooden board is only about 6 inches long.]
People who have come here from Michael's blog will certainly get the reference in the title, but for those who have found their way to this post by other means, you can get some context here. But don't forget to come back for the recipe!
Preheat the oven to 350 degrees.
Find two mixing bowls, a set of measuring cups, and a set of measuring spoons.
Cream 1/2 stick of softened unsalted butter with 3/4 cup brown sugar. Add 2 eggs and 1 tablespoon of vanilla extract.
In another bowl mix 1 1/4 cups whole wheat flour with 1 teaspoon cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. Mix the dry ingredients together and add them to the creamed mixture above. Once everything is incorporated, add 3 cups old fashioned rolled oats (not the quick-cooking kind) and 1 cup of raisins.
The real secret to cookie baking is using the right pan. The right pan is made by USA Pans. Mine is called a "Half Sheet Pan," but it is pretty much the same as the jelly roll pan in the link above. You flip it upside down and use the bottom as a cookie sheet. I also just noticed that they now have an actual dedicated cookie sheet in their inventory, which I bet is just as good as their half sheet pan.
Make tablespoon-sized balls and flatten them out onto the un-greased cookie sheet. I aim for getting 20 onto one cookie sheet, which is about half the batch, and then I put the remaining dough in a covered container, which I pop into the refrigerator to bake in a couple of days. Or the next day.
Bake the cookies for 12 minutes. Take them out of the oven, but leave them on the cookie sheet for a minute or two. Then transfer the cookies to a cooling rack. They will be crispy in about five minutes. Let the cookies cool completely before storing them in a covered container.
Here's a final noble portrait: