The other day, in passing, my friend Ben said, “Is there anywhere in this town you can get a decent oatmeal cookie?” That was meant as my clue that it was time to make a batch. First of all my oatmeal cookies far surpass decent and he knows it! Secondly, in no way did he mean a simple oatmeal cookie. He meant the oatmeal raisin cookies I make exactly to his specifications. Ben is in the medical profession and you would think that new ideas and experimentation would be right up his alley, but clearly that principal does not apply to the oatmeal raisin cookie. I had wondered out loud just a few days before if apples might be good in oatmeal cookies and he’s still fussing about it. Don’t even get me started on the time I made him oatmeal cookies with chocolate chips, because I was out of raisins. Let’s just say that what followed was not a pretty story. He does sometimes eat other cookies, but – well – he’s particular. He loves his wife’s snow day chocolate chip cookies, but I once saw his daughter beg him to try a homemade peanut butter cookie and he put his ears flat back like a bad pony and completely refused even a bite. He has other rules about oatmeal raisin cookies, things like no nuts, or nutmeg or cinnamon.
They must be crunchy on the bottom with a soft center. They have to have a little salty taste. You might be asking yourself about now why I make cookies for this guy. The answer is simple; he loves them so much that it’s worth it to see him that excited. I can’t get that reaction with anyone else I know, they just all love a good cookie – any cookie will do. That makes Ben’s cookies special and who doesn’t love the idea of making a good friend happy with a perfect cookie.
Ingredients
1 cup butter, softened
1 cup sugar
1 cup light brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt (plus a pinch of sea salt to sprinkle over warm cookies – if desired)
3 cups oats (not instant)
1 ½ cups raisins
Directions
Preheat oven to 350 degrees
With an electric mixer combine butter, white and brown sugars, eggs, and vanilla.
Beat until light and fluffy, about 3 minutes.
Gently mix in flour, baking powder, baking soda, and salt, being careful not to over mix or dough will be tough.
Stir in oatmeal and raisins by hand.
Use a teaspoon to drop cookies 2 inches apart on a greased baking sheet.
Bake for 10 to 12 minutes until brown on the bottom.
Cool for two minutes before removing from pan.
Makes about 50, but they go fast!
