I have a lot of good oatmeal cookie recipes. In fact, I can’t pick a “best” because my favorites vary given my mood. But for those of you looking for a reliable and tasty recipe, this is a good one.
This recipe is an offshoot of Crescent Dragonwagon’s recipe which she called “Dairy Hollow House” cookies.
The ingredients are pretty much the same, but I make the cookies in smaller batches and use a few different techniques.
If you take the cookies out at 10 minutes (they’ll seem underbaked inside) and let them sit for a while, they have a very soft, dense middle. If you cook them for 12 minutes, they’re more uniform throughout. Here’s a picture. These were baked for 12 minutes.
1/2 cups raisins plus warm water for soaking
1/2 cup granulated sugar
1/2 cup packed brown sugar
5 tablespoons butter, softened
4 tablespoons shortening, I use the trans fat free kind
1 large egg
1/2 teaspoon vanilla
1 cup unbleached white flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups regular or quick cooking oats, not instant
1/2 cups chopped pecans, toasted and cooled
Cover raisins with warm water and soak for about 10 minutes. Drain and pat dry
Using high speed of electric mixer, beat both sugars, butter, and shortening. Beat in egg and vanilla.
Remove 1 tablespoon of flour and set aside. Sift together remaining flour, soda, cinnamon, baking powder and salt. Combine flour mixture with oats and add to batter. Toss reserved flour with raisins and pecans; stir into batter.
Chill dough for at least one hour.
Form chilled dough into rounds a little smaller than a golfball, then press rounds into ½ inch thick discs. Place discs 2 inches apart on a parchment or silpat or non-stick baking sheet. If you do not wish to make the dough at this time, place the discs into freezer bags and chill or freeze until ready.
Bake for 10-12 minutes in a preheated 375 degree oven.
Makes about 20