Contrary to popular belief, you do not have to be 80 years old (or constipated) to enjoy raisins. Raisins get a bad rep most likely because they’re dry and they resemble fingers that have been soaking in water for hours. The irony is that if you soak a raisin in water for a while, it’ll plump right up. One of the secrets behind my ultimate oatmeal cookies: soak your raisins. That is, if you are using raisins at all, which I think that you should. Over the years, I’ve tried and tested many oatmeal cookies and I’ve found it harrowing to find a great recipe. I’ve had decent ones, I’ve had good ones… but they’ve all fallen short of great. Some have too many oats, some have too little butter. Some have too much spice, and some don’t have enough. Finally, I took the components of the cookies that I’ve enjoyed and I’ve combined them to formulate this cookie – aptly named the Ultimate. Unfortunately, a debate in my house always ensues: I vote raisin. Fiona votes chocolate. My brother votes anything, as long as he can dye them blue. I conclude that we make three separate batches. Mine win. (Obviously.)
Allison’s Ultimate Oatmeal Cookies
What you’ll need
1 cup raisins, in water
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 cup butter, softened
2 tbsp vanilla extract
2 large eggs, well beaten
2 tsp ground cinnamon
½ tsp ginger
¼ tsp nutmeg
1 tsp baking soda
1 ¼ cups all-purpose flour
3 cups quick-cooking oats
½ cup shredded coconut
How to do it
Preheat oven to 325 C.
Soak raisins in water while preparing other ingredients.
Mix sugars together. Cream in butter and vanilla. Mix in beaten eggs. Mix in raisins.
Mix dry ingredients together in separate bowl. Add slowly to wet ingredients until just coated.
Add oats and coconut, mix well.
Bake at 325C for 12 minutes, until crisp on the outside and soft on the inside.