School’s out and I’ve been lucky to have Fuzz and her friend AK helping me with Lizzie. This morning they made a parade of floats from clear boxes. The actual game lasted 3 minutes, but setting it up and talking about it took 30. That was all the time I needed to make these very thin, chewy oatmeal cookies.
This is from on of my very favorite cookbooks, One Bite Won’t Kill You, by Ann Hodgman – author of Beat This, Beat That and several children’s books including “House of a Million Pets” which think I might be able to relate to now.
This is an oatmeal cookie and I would have made it sooner if Ann hadn’t named it “Honest to God, the Second-Best Oatmeal Cookies, I Swear.” I like her funny recipe titles, but this one put me off. Why would I bother with second best? Hmmm. Maybe she was being humorous? I decided to bake the cookies, even though her “best” are in her first cookbook, Beat That.
I halved the recipe and made a few minor changes — a bit more salt and vanilla. I also had to use quick-cooking oats, but I don’t think that made a huge difference in the overall outcome.
End result was a chewy, rich, sweet oatmeal cookie. I would definitely make these again and look forward to doing so once I get some old fashioned oats. I’ve used up the quick-cooking, so I guess now I have to.
I gave the cookies a more boring, but more descriptive name. If you like thin and chewy, give these a try.
- 8 tablespoons unsalted butter, room temp
- 1/2 cup brown sugar, light
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 scant teaspoon salt (AH uses 1/4 tsp)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fresh nutmeg
- 1 1/2 cups Old Fashioned oats or quick cooking if necessary
- 3/4 cup raisins
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Cream butter and both sugars with an electric mixer; beat in vanilla and eggs.
- Stir together flour, baking soda, salt, cinnamon and nutmeg in a separate bowl. Add the flour mixture to the butter mixture and stir until blended. Stir in the oats, followed by the raisins.
- Using wet hands, shape the dough into equal (1 inch) rounds. Bake for 10-12 minutes (mine took 14) or until cookies are brown around the edges.
- Let sit on cookie sheet for a few minutes, then transfer to wire racks to Cool
- Makes 2 dozen