There are recipes, and then there are RECIPES.
Here is what I consider to be the ultimate Oatmeal Raisin Cookie recipe. This will replace all your other oatmeal cookie recipes–they are that good: moist but chewy and so delicious it’s hard to stop at just one.
My family raved that they were THE BEST OATMEAL COOKIE THEY HAD EVER EATEN! Not so mind-blowing when you are only 12, but pretty life-changing for Jay who is 59 (until May, that is). He asked, What have you done to these cookies?
There is indeed a little secret to this recipe that amplifies the flavours to a previously unknown delectable dimension. The trick is soaking the raisins first. However, unlike most recipes that plump the dried fruit in boiling water for a short period of time and then discard the liquid, here the raisins soak for an hour in the beaten eggs and vanilla and all that infused goodness goes right into the mix. Genius.
It’s a big recipe, but believe me, you are going to wish there were more.
BEST OATMEAL COOKIES
- 3 eggs, well beaten
- 1 cup raisins
- 1 teaspoon vanilla (I used Pure Bourbon Vanilla Paste)
- 1 cup butter
- 1 cup brown sugar (I used this)
- 1 cup white sugar (I used organic cane sugar)
- 21⁄2 cups flour
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 cups oatmeal (I used Large Flake, organic oats)
- 3⁄4 cup chopped pecans (I didn’t have nuts, so I omitted this)
- This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
- Cream together butter and sugars.
- Add flour, salt, cinnamon and soda and mix well.
- Blend in egg-raisin mixture, oatmeal, and chopped nuts.
- Dough will be stiff.
- Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly. (I made mine larger).
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned.