Universe's Best Oatmeal Raisin Nut Cookies |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 3 |
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Some oatmeal cookies have raisins, some have nuts, but I had never enjoyed any that had both, or that enjoyed a complex-enough blend of spices to really stand out. I combined a few recipes to produce this one. Grind the spices fresh, whenever possible. Ingredients:
1 1/2 cups unsalted butter |
1 cup light brown sugar |
1 1/8 cups granulated sugar |
1 large egg |
1 1/2 teaspoons vanilla extract |
3 cups rolled oats |
1 teaspoon ground ginger |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/2 teaspoon ground allspice |
1 1/2 cups walnuts, chopped |
1 1/2 cups all-purpose flour |
3/4 teaspoon kosher salt |
2 1/2 teaspoons baking soda |
1 1/2 cups raisins |
1/4 cup milk |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a mixer, cream the butter until fluffy (fluffy is subjective; mine never became what I’d call ‘fluffy’).
3. Add the sugars, and cream together until light and fluffy (again, subjective).
4. Add the egg and vanilla and mix well.
5. In a bowl, stir together the oats, flour, salt, spices, and baking soda.
6. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined.
7. Add raisins and mix just until combined.
8. Add walnuts and mix until combined.
9. If the mixture is too dry to let the raisins and walnuts distribute evenly, add the 1/4 milk (or so) to loosen the mixture up enough to allow proper mixing.
10. Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies.
11. Bake until browned and crispy around the edges, about 14 to 16 minutes.
12. (Check them often. They will be pale for quite awhile; pull them out when they just start to turn brown, because waiting too long will burn them on the bottom.)
13. Let the cookies rest on the cookie sheets long enough to become stable enough to move, then transfer them to cool on wire racks and store in an airtight container.
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