Before baking these, I had eaten precisely one oatmeal cookie in my entire 26 years. That statement alone probably sums it up - the cookie to blame for such an opinion was consumed years ago, given to me by my piano teacher. It was crumbly, improperly sweetened, studded with parched raisins and reeked of cinnamon (perhaps this is the origin of my cinnamon aversion as well). I promptly wrote them off as repulsive non-cookies I would never go near again, and never accepted another baked good from her - having later learned that she baked everything with whole wheat flour and used carob instead of chocolate. I am of the opinion that dessert should just be dessert...if you're going to do it, don't health it up.
As Josh and I were daydreaming about the impending shipment of the oven control board last month, his eyes lit up with the spark that accompanies a sudden great idea. “Hey, here’s an idea,” he said. “let's make some oatmeal-raisin cookies. Could you do that?”
I sneered. I certainly could make them, though I would have zero interest in eating them. But, maybe it wouldn’t be the worst thing to quell my next baking impulse with cookies I wouldn’t want to shove in my face straight out of the oven.
I searched Smitten Kitchen (always a reliable source) for oatmeal cookies, and came across one recipe that I figured Josh would probably enjoy. Deb claimed the cookies were chewy and thick if you refrigerate them for a while after the dough comes together, which I'd never considered before. For my own twist on the recipe, I supplemented about half the amount of raisins in the recipe with chocolate chips.
You will need:
½ cup (one stick) butter, softened
2/3 cup brown sugar, packed
½ tsp vanilla
¾ cup flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 ½ cups oats (not quick oats)
Scant ½ cup raisins
Scant ½ cup chocolate chips
In a mixing bowl with an electric mixer, cream together butter and sugar. Add egg and vanilla and beat to combine. Beat in dry ingredients until combined. Stir in oats, raisins and chocolate chips.
Refrigerate for at least 10 minutes, then roll tablespoon-sized balls and drop onto a cookie sheet. Bake at 350 degrees for 10-12 minutes.