Sunday, December 9, 2007

S.B's Favorite Cookies

Very few things make S.B. grumpy. Not having a batch of these cookies readily available at all times is one of them.

A simple oatmeal-raisin, you ask? When there are so many other fabulous, much more interesting cookies out there?

Don't fool yourself. These may be made with raisins and oats, but they're a delightfully decadent surprise – chock full of plump raisins, redolent of vanilla, and melt-in-your-mouth chewy/soft.

Now, go turn on that oven and whip yourself up a batch. If not for yourself, then for someone you love. Or even someone you don't. Nothing aides in diplomacy like baked goods.

What:
1-1/2 cups dark raisins
2 cups all-purpose white flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 large eggs
2 tablespoons dark corn syrup
1 tablespoon vanilla
1-1/2 cups Quaker Oats (or similar quality brand, but not instant or quick)

How:
Place raisins in a small bowl and cover with hot water. Let sit for 15 minutes. Drain in a metal colander and set back over bowl to continue draining.

In the meantime:

Preheat the oven to 325 degrees Fahrenheit. Prepare two cookie sheets by either spraying with non-stick baking spray or lining with Silpat.

Measure out all dry ingredients into a bowl and stir to combine. In the bowl of an electric stand mixer, place the butter and both sugars and whip together with the paddle attachment on medium speed until smooth and light, about a minute. Add the eggs, corn syrup, and vanilla and continue beating another two minutes, scraping down bowl after first minute. On low speed, slowly beat in dry ingredients just until incorporated. With a sturdy wooden spoon, fold in raisins and then oats.

Form heaping tablespoons of dough into balls and place on cookie sheets about 2" apart. Bake for 12-15 minutes or until edges turn light brown. If your oven bakes unevenly, reverse the sheet from front to back halfway through.

Transfer to a wire rack to cool.

Makes 48 cookies.

Will keep up to two weeks in an airtight container at room temperature, for about four months in the freezer (but they never last that long in Moi's house).

7 comments:

Anonymous Boxer said...

Snickerdoodles are MY magic food.

Ms. Moi - could you post or send your recipe for the cheese puffs you had the Blog Party?

Thanks mucho! I want to make them for my family's Christmas-thing.

Gypsy said...

They look delish! I will try that recipe out with my daughters over the Christmas holidays. Can you use sultanas instead of raisins?

Meghan said...

I am all over this recipe. Sounds like something good to make at the in-laws this weekend...

moi said...

AB: Snickerdoodles rock. In fact, I'm pretty much an equal opportunity cookie monster.

Gypsy: I think a Sultana is a white Thompson Seedless, so I don't see why not. Let me know!

Meghan: Hope you like them! And they're easy, peasy.

Aunty Belle said...

yum! Can we use cranberries fer raisins?

moi said...

I think they'd be fabulous with cranberries. Go for it!

the Dread Pirate Rackham said...

BRING ME THE COOKIES!!! Goatmeal raisin is my favourite, yo!