Monthly archive for December 2009

Old-Fashioned Oatmeal Raisin Cookies

In the beginning, long time ago, I didn’t bake oatmeal cookies. They came in from our favorite store, Costco. Murat was the only one who ate them. Kids found them too “cinnamony.” I thought they were delicious but heavy, hence passed on them.  Later, when I became somewhat “daring” in the kitchen, I made Quaker’s vanishing oatmeal cookies in a motherly effort to satisfy the family’s varying tastes. Murat loved them, too. Kids said they were OK but “crooked” (go figure what kids want). I thought they were delicious but greasy, so I passed on them, too, thus leaving batches and batches to Murat to enjoy on his own, which he didn’t seem to mind at all.

When I became more daring and learned to compare recipes and pick ones that use less butter, I began to bake old-fashioned oatmeal cookies you see here. They’ve been a smashing hit ever since. Now, the family is 100-percent satisfied. Murat loves them more than any other oatmeal cookie he has tried so far. Kids say they are chewy and not very “cinnamony” and hence “yummy.” For the very selfish reasons, I say they are better for me, as they have way less butter than the store-bought varieties and the good old vanishing cookies we once loved. Our new cookies are crisp on the outside, thick and chewy inside, and full of raisins! Irresistible on all fronts.

Old-Fashioned Oatmeal Raisin Cookies
Adapted from “Essentials of Baking”, Williams-Sonoma

Makes 24 cookies

1  1/2 cup (7  1/2 oz / 225 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (4 oz / 115 g) unsalted butter, cut into small pieces, at room temperature
1 cup (7 oz / 220 g) firmly packed dark brown sugar
1/2 cup (4 oz / 105 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1  1/2 cups (4   1/2 oz / 140 g) old-fashioned rolled oats
2 cups (12 oz / 340 g) raisins (dark, not Golden)


Position a rack in the middle of the oven, and preheat to 350ºF (180ºC). Line 2 rimless baking sheets with parchment paper.

In a bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.

In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat with a mixer on medium speed until smooth. Add the eggs and vanilla and beat on low speed until well blended. Add the dry ingredients and roll oats and beat until incorporated. Mix in the raisins.

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 3 inches (7.5 cm) apart. Bake the cookies, 1 sheet at a time, until they are evenly light brown and the tops feel slightly firm when touched, 15-20 minutes. Take care not to overbake, or else the cookies will be very hard. It is OK if they feel somewhat soft, they will harden while cooling.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days. Note that the cookies will be the chewiest and the softest the next day.