NuM NuM

My friend recently had a baby so I made some oatmeal raisin cookies and took them to her house. I guess these should really be called "oatmeal chewies" since they're almost like a chewy granola bar - okay, maybe not that extreme, but since there's a higher ratio of oatmeal to flour, it's really more like oatmeal and currants held together with sugar and everyone's favorite friend: butter.

When it comes to cookies, everyone has their own personal preference. Some like 'em crispy, chewy, soft, crumbly - the combinations are endless! So if you can imagine, trying to find an oatmeal raisin cookie recipe on the Internet was a feat in itself. If you're like me and fall under the crispy chewy category - then these are right up your alley. These were nice and crispy around the edges, soft, chewy and crunchy in the middle, and had the perfect hint of cinnamon to them. I love chewy cookies so these had all the right textures and flavors goin' on! While they were tasty and satisfied my craving, I think I'll still be on the look out for a chewy, crispy, cookie-ish recipe. Does anyone have an "end all be all" oatmeal raisin cookie recipe that fulfills the chewy, crispy, cookie criteria? Anyone? Anyone? Bueller? Bueller? :)


Oatmeal Raisin Cookies
Recipe from Oatmeal Cookie Blog
Makes about a dozen cookies

Creamables
1/4 cup butter = 2 oz butter
1/2 cup + 1 tablespoons dark brown sugar

Wet Ingredients
1/2 an egg = (measure 1 1/2 tbs of one large beaten egg)
3/4 teaspoons vanilla extract
3/4 teaspoons milk

Dry Ingredients
1 cup oatmeal
1/2 cup + 2 tbs currants*
1/4 cup flour
3/4 teaspoons cinnamon
1/4 teaspoon baking soda
1/8 teaspoon sea salt

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, combine the wet ingredients and whisk together until smooth.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
7. Shape dough into balls--about a heaping tablespoon each.
8. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets. Refrigerate dough for about an hour so set up more and not spread out thin
9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 3 minutes. Place cookies on wire racks to cool.

*If you're using raisins the original recipe calls for an additional two tablespoons of raisins
**I kept my cookie dough in the fridge for a couple days so mine took about 17-20 minutes to cook.