Oatmeal raisin cookies are a favorite around the apartment, and I think this may be the winning recipe. I was planning on giving the whole batch to Gareth to take on his trip this week, and I somehow kept to the plan. But I think I’m going to have to make them again soon, because the one I ate hot from the oven was just delightful. The original recipe is based on one from Flour Bakery (I’m still baking my way through their book), but I had to make a couple changes because I didn’t have enough raisins. I think they may be even better.
Oatmeal Raisin Cookies
1 stick butter
1/4 cup plus 2 tablespoons sugar
1/2 cup packed light brown sugar
3/4 cup plus 2 tablespoons flour
3/4 cup plus 2 tablespoons oats (not instant or quick cooking)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup raisins
1/4 cup chocolate chips
2 tablespoons dried currants
Combine the butter and both sugars in a bowl and cream together with an electric mixer. Make sure you use room temperature ingredients so they combine properly. Add the egg and beat together.
Meanwhile, combine the flour, oats, baking soda, salt, nutmeg and cinnamon. Add the raisins, chocolate chips, and currants and stir together. Add to the wet ingredients and mix together. If you can, let the dough rest in the fridge for a couple hours or overnight.
Roll into 1 inch balls and flatten. Place on a silpat with enough space between because they will spread out. Bake for 15 minutes at 350 degrees until they start to brown around the edges. Let cool.