These cookies. Another bakery cookie recipe. This one comes from Sadelle's Bakery in New York City. I got the recipe from the Wall Street Journal, who proclaim these cookies to be the best ever oatmeal cookies. I always take this proclamation as a challenge, to see how it measures up to my taste buds. Very well, I accept. As a result, I have to say that the WSJ may indeed be correct that these are the best oatmeal raisin cookies ever. The flavor is incredible (thanks to the 4 day chill), and the oatmeal soaks up all of the extra moisture from the raisins, giving the cookies a really delightfully chewy texture. I actually made these cookies twice. The first time, I made them exactly as written in the recipe and chilled them for four days. Love love loved them. The only problem was that they came out so soft that they fell apart just a little bit. The second time I added slightly more flour, a touch less salt, and didn't chill them (in a rush...) they were still nice and chewy but didn't fall apart this time. So as for the question of does the dough really need to chill for four days? If you want them to be the best oatmeal raisin cookies ever, then yes, they need to be chilled for four days. The chill time makes a major difference!! I will be making these cookies again for sure!
Sadelle's Bakery Oatmeal Raisin Cookies
1 cup raisins
1 1/2 sticks butter, room temperature
1 cup packed brown sugar
6 Tablespoons granulated sugar
1 1/2 cups all purpose flour
4 teaspoons cinnamon (I used Vietnamese Cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups old fashioned oatmeal
1 egg
1 1/2 teaspoons vanilla extract
Place the raisins in a bowl and cover with very hot water. Let sit for about 30 minutes, then drain.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the flour, cinnamon, baking soda, and salt, and beat until just blended. Beat in the oatmeal, raisins, egg, and vanilla, until incorporated.
Scoop the dough into two tablespoon size balls and place close together on a waxed paper lined baking sheet (or use a large flat tupperware container). Flatten each ball of dough, then cover well with plastic wrap and refrigerate for four days (not necessary but highly recommended!!!).
When you are ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Arrange the dough balls on the baking sheet, and bake for about 12 minutes, or until the cookies are browned at the edges, but still soft in the middle. Remove from the oven and let cool for several minutes on the pan. Transfer to a cooling rack to cool completely. Makes about 24 cookies.
Enjoy! -Cardamommy
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