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Last week (March 19th apparently) was National Oatmeal Cookie Day. Personally, I think all this “National Day of Such-and-Such” business is pretty silly (and furthermore, I strongly suspect that such days are merely invented by creative PR agents in order to promote their companies’ products); however, there was a lot of chatter about it on Twitter, naturally, and I got involved in a discussion about the problem of raisins masquerading as chocolate chips in oatmeal cookies.
I think my stance was probably rather unique, because my viewpoint is that raisins, not chocolate chips, are the proper ingredient for oatmeal cookies; yet my mother always made hers with chocolate chips, and I actually like them best without either—just oats and walnuts for me, please.
However, when someone mentioned the disappointment of biting into a oatmeal cookie under the misapprehension that the dark pieces were chocolate chips, only to find out they were raisins, I jokingly replied: “But what if they were chocolate-covered raisins?”
6 tablespoons unsalted butter, at room temperature
¼ cup light brown sugar
¼ cup caster sugar
¼ cup molasses (dark brown) sugar
½ teaspoon vanilla
2 tablespoons water
1 tablespoon oil
½ cup all-purpose flour
¾ teaspoon baking soda
¾ cup old-fashioned rolled oats
¾ cup quick oats (not instant)
One 200 g. bag chocolate-covered raisins (try to find dark chocolate ones!)
- Preheat the oven to 175°C/350°F.
- In a large bowl, cream together the butter and sugars until fluffy.
- Beat in the vanilla, water, and oil. Scrape down the sides of the bowl.
- Stir in the flour and baking soda and mix until the dough is smooth.
- Add the two kinds of oats and the chocolate-covered raisins and stir to distribute throughout the cookie dough.
- Shape heaping tablespoons of the dough into balls and place on ungreased baking sheets.
- Use your fingertips to flatten each ball of dough slightly and then bake until the cookies are set around the edges, 10 to 13 minutes.
- Cool on trays for a few minutes and then remove to a wire rack.
Yield: 2 dozen cookies