In the history of the world, there have been many important questions. Should we declare our independence? Should we invade Normandy? Should we put raisins in the oatmeal cookies?
To this critical question, I answer emphatically, no. Most definitely not. Why ruin a perfectly good cookie with shriveled fruit? If you must put something in your oatmeal cookie, put chocolate chips, for goodness sake. Even butterscotch chips. But not raisins, please. Many times, I’ve come upon what I thought was a chocolate chip cookie that turned out to be oatmeal raisin. This is one of life’s great disappointments.
My friend Alex requested that I make oatmeal raisin chocolate chip cookies once, and I complied. And someday, if I own my own bakery, they’ll be on the menu as “the Alex.” You can be sure, though, that I’ll never eat one.
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 14 tablespoons butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking soda, cinnamon, and salt.
In a mixing bowl, cream together butter and sugars.
Add eggs and vanilla and beat until combined.
Add flour mixture and beat until combined.
Stir in oats, one cup at a time.
Drop by rounded tablespoons (or using a 2-inch cookie scoop) about two inches apart.
Bake 10-12 minutes, until golden brown.
Cool for 1-2 minutes on cookie sheets, then cool completely on wire racks.