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I like this recipe from the Miami Herald because of the raisin plumping step. This makes the cookies extra delicious. Adapted from Gourmet's America (Random, 1994) is very good, with a pleasant, spicy flavor.
- 1 cup raisins
- 1 cup hot water
- 1⁄2 cup unsalted butter, softened
- 3 tablespoons unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- 1⁄3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1⁄4 cups all-purpose flour
- 2 cups old-fashioned thick rolled oats
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 teaspoon salt
- Heat oven to 350 degrees. Grease baking sheets. In a small bowl, soak the raisins in the hot water, covered, for 30 minutes, until plump. Drain well.
- Beat the butter and sugars with an electric mixer until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
- In another bowl, whisk the flour, oats, baking soda, cinnamon, cloves and salt until blended. Stir into the butter mixture with a wooden spoon. Stir in the raisins.
- Drop tablespoons of batter about 2 inches apart on prepared pans. Bake in the middle of the oven for about 15 minutes, until golden. Cool cookies on the baking sheets for no more than 5 minutes. Transfer to racks and let cool completely.