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Recipe Corner
Barbara's Oatmeal Raisin Cookies
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Makes about 6 dozen cookies.
Prep: 20 minutes
Chill: 1 hour
Bake: About 8 minutes
This recipe comes from Barbara Anderson of Dataw Island. These wonderful oatmeal cookies are the best I have ever tasted. There are two secrets—soaking the raisins for ten minutes in warm water so they plump up and refrigerating the dough so they cookies hold their shape while baking. Better pour the milk now because these disappear quickly.
1 cup raisins
1 cup warm water
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, not packed
2 large eggs
2 cups quick-cooking oats
1 cup chopped pecans (optional)
1. Place the raisins in a small bowl, pour the warm water over them, and let soak until plump, about 10 minutes.
2. Meanwhile, place the flour, baking soda, salt, and cinnamon in a small mixing bowl and stir with a fork to combine. Set the flour mixture aside.
3. Place the butter, granulated sugar, and brown sugar in a large mixing bowl and beat with an electric mixer on medium speed until creamy and lighter in color, about 2 minutes. Add the eggs, one at a time, beating well on medium speed after each addition, 10 to 15 seconds. Turn off the machine. Dump the flour mixture into the bowl and beat on low just until the dough comes together, about 30 seconds.
4. Drain the raisins. Stir the raisins, oats, and pecans, if desired, into the dough until just combined. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour or as long as overnight.
5. Place a rack in the center of the oven and preheat the oven to 375° F.
6. Spoon and roll the dough into 1-inch balls and place them 2 inches apart on an ungreased baking sheet. Bake the cookies until they are lightly browned but the centers are still a little soft to the touch, 7 to 9 minutes. Remove the baking sheet from the oven. Using a metal spatula, transfer the cookies to wire racks to cool. Scrape the baking sheet and let it cool, then repeat the process with the remaining cookie dough.
Tote notes : The best way to tote these cookies is to arrange them in a deep box, tin, or plastic tub in single layers separated by waxed paper. This cushions the cookies so they won’t break and they won’t stick together.
You can also arrange the cookies on a tray and bring it covered with plastic wrap.
Plan ahead: Bake the cookies a day or two in advance and store them, covered, at room temperature. Or, you can prepare the dough a day ahead and refrigerate it, covered, then bake the cookies in the morning, before you’re ready to go.
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