Verdict: Win

YUM! I'm not a huge fan or raisins, but every since DY brought back oatmeal raisin cookies from Walmart, I've been itching to make some. Of course, one can't make cookies without help from friends :) B.Krup and Knabel had the brilliant idea of including more than just raisins in our cookies, so they were more like oatmeal monster cookies (chocolate chips, butterscotch chips, coconut, and raisins). I also added a dash of ground cloves since I heard it would make the cookies spicier. The cookies were a little disappointing by how few [only 17 :( ] that the recipe actually made - we actually added 1.25 cups extra of oatmeal to bulk up the dough a bit. These were still really good, but I may try this Flour Bakery recipe from David Lebovitz next.

Thick, Chewy Oatmeal Raisin Cookies from Smitten Kitchen
Yield: about 24 cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.


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