One of the greatest sources for food and drink recipes is the Wall St Journal. Who knew? Really, cocktails are their sweet spot, but they have a sophisticated spin on pretty much everything. Consequently, you don’t find a lot of cookies there, but when you do, you know they’re going to be good.
These cookies delivered, and turn out to be somewhat addictive, even for someone who is not a huge oatmeal raisin fan. It may have been the overdose of cinnamon, or the salt, or the plumped up raisins. It probably had little to do with the oats, but you never know. They even passed the suspicious kid test.
I waited a long time to post these because the recipe, when strictly followed, asks you to leave the dough in the fridge for four days. Four DAYS. This is really handy for those tough Monday afternoons when you say to yourself, “Boy I feel like a warm oatmeal cookie…on Friday.” Needless to say, I have made many batches of these, and it took until today to achieve the recommended four day incubation.
Was it worth the wait? I did indeed notice the flavor was even better than the young, unseasoned cookies. BUT they are also really good with a one day rest, and even a zero day rest. I will leave the waiting up to you.
A few notes here: The mixer with the paddle attachment is real, as is the extra large egg. This dough is pretty crumbly, so pro mixing and the extra bit of egg both help. If you only have large eggs, just beat up another one and add a bit of it in. Then have yourself a hearty ¾ egg omelet or cook it up and add it to your salad. Or, if you are not pathologically averse food waste (as I am), just put it down the drain.
On cookie size: The original calls for a ¼ cup scoop. Those are massive cookies. I prefer to make mine golf ball sized and smoosh them as suggested, with a bit of parchment paper.
On refrigerating: It says to scoop them first. If you don’t happen to have that kind of real estate in your fridge, refrigerate the batter in a bowl and scoop just before baking.
Finally, on cooking time: 14 minutes was about right for my normal sized cookies, but start checking them at 12. Err on the side of underdone and they will firm up a bit as they cool.
Oatmeal Raisin Cookies
From Adapted by the Wall St. Journal from Sadelle’s, New York City.
Active Time: 10-15 minutes
Total Time: 1 hour, plus 4 days for chilling dough
Makes: 14 massive cookies. Or wayyyy more normal sized ones.
- 1 cup raisins
- 1¼ cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground cinnamon (yes this is a lot, and it is key!)
- 2 teaspoons baking soda
- 1½ teaspoons fine sea salt
- 1½ sticks slightly softened butter
- 1 cup light brown sugar, firmly packed
- 6 tablespoons granulated sugar
- 2 cups old-fashioned or rolled oats
- 1 extra-large egg
- 1½ teaspoons vanilla extract
- Soak raisins in hot water for 30 minutes, then drain.
- Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
- Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
- Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.
- Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. (See note above. Golf ball sized makes a regular-sized cookie.) Flatten each blob with base of measuring cup or your hand and a square of parchment paper. Cover baking sheet with plastic wrap and refrigerate 4 days (optional).
- To bake cookies: Preheat oven to 350 degrees. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes (12-14 for smaller cookies). Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.