Oatmeal Raisin Cookies

The big guy took me out for a date last night to Rosati's for pizza with just the right amount of cheese, fabulous sauce, incredible Italian sausage and a crust -oh the crust -paper thin flakey and it stays crisp up till the very last bite. Fortunately, or unfortunately depending on your point of view, there wasn't any dinner cooking in J'Bugs Kitchen; however, I did make a batch of cookies yesterday afternoon that managed to stay intact except for one iddy biddy little tester.

School's out on the best oatmeal raisin cookie. I mean how do you qualify what is "best" anyway?  Some people like them crisp and other's like them chewy. Personally, my fave's are soft on the inside and crispy on the outside - kinda' like these little goodies from Smitten Kitchen. I just happened upon these because I love trying new recipes - in case you didn't notice. My usual oatmeal cookie recipe is from Purity Cookbook, the old original Purity from way back when and it's got a lot more sugar in it than this one (which means a crisper cookie), so I figured what's the harm in trying a new version in my search for the holy cookie grail.
 
I'm pretty darn happy that I did. Perfectly soft, yummy and chewy inside with a crisp outer edge with lots of oats and raisins, these little orbs have just a hint of cinnamon shining through. They dispute the old saying "if it's too good to be true, it is", because these are...too good! Best of all, I learned something new. They need to be chilled before baking so you can drop the dough onto cookie sheets, freeze 'em then tranfer the little dough balls into a zip bag and cook up what you need when you need it. Brilliant idea.

You know what this means don't you? Chewy oatmeal cookies for breakfast aren't beyond the realm of possibility and for sure I'm going to tuck the hint away for when we're trying to sell this house. I mean, what smells better than fresh cookies from the oven? I know for a fact it's worked before. 

By the way, I changed not one thing so off you go to Smitten Kitchen for the recipe - oh and tell 'em I sent ya, OK?

 

Comments

[Mags]

I cannot get anyone here to eat cookies with raisins in them, but I know I could sub chocolate chips for them thar raisins and they'd be gone before they even cooled.

[June]

Mags - chocolate chips, butterscotch chips, dried apples, cranberries ...all good!

[kellypea]

Funny you should be talking about this, because I have a friend who loves oatmeal cookies and knows what the "best" is. Of course, I looked around as well, liking to try new things, and found a good one -- with less sugar. Chewy, just like you've said. Seeing yours makes me wish I had a few right now.

[June]

Wish I had some too Kelly. I sent them all with the big guy to the gun club/shootin' range. He's going to be a popular guy.

[Nanan]

I have recently started baking cookies and made the recipe on the quaker oats container - and I kinda like it! Craziness - probably because I don't really measure exactly... I will try these next time! Sounds lovely!

[pam]

I like mine crunchy. Or wait...chewy. Oh wait...I'll eat any cookie...anytime...anyway.

[June]

Hey guys - crispy or soft. You're right, all cookies are good.