The Only Oatmeal Cookie
As the weather in southern New England threatens to break into the 50’s any day now, I’m wrapping up my winter bake ware, but not before a final run of my favorite waist expanders. And what do you know, after years of fine-tuning and this particularly insidious past winter, I seem to have perfected the oatmeal raisin cookie. I made the good-bye batch in secret late last night; Billy the Kid is convinced that oats are an attempt to pass off a vegetable in snack form and refuses to allow any baking time to be wasted on hippie health food. BK’s free will is coming in at full speed and it’s battle-picking season at the Peña house. I can sympathize with his resentment of vegetables (and hippies), so I’m letting him choose what we bake for now. While these contain a satisfyingly concerning amount of sugar, the salt cuts it down perfectly, encouraging a rapid cycle of consumption. I despise a cakey oatmeal cookie; this one is barely a solid when first removed from the oven. I’ll go right ahead and claim full credit for these bad Larries since a second egg apparently has never occurred to anyone else. If you’d like to comment on my method of pluralizing “Larry,” feel free to drop a hand-written note right in the garbage.
2 sticks salted butter, softened
1 C dark brown sugar
3/4 C sugar
2 eggs
2 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3 C old fashioned oats
1/2 C golden raisins
1/2 chopped, toasted pecans
Assemble the ingredients as you would any normal cookie dough. Drop by rounded tablespoons onto cookie sheets with at least 2 inches between each pile and bake single sheets at 350 for 13 to 14 minutes. Once removed from the oven, let the cookies sit on the sheet for 5 minutes, then carefully transfer them to a wire rack for 10 more. As soon as they hit room temperature, cover them up to preserve the chew.
A note on the raisins: I prefer the golden variety, as they lend an element of surprise to each bite. Unless you look closely, they blend right into the golden-brown cookie, and I, for one, need something to look forward to.