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The Best Oatmeal Raisin Cookies
Remstein Family, Huntington Station, NY
“This recipe is special because it has been in our family for gener- ations. The secret is in the soaking of the raisins. These are warm, comfort cookies!”
INGREDIENTS
Makes about 30 cookies
3 large eggs, well beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup (16 tablespoons) unsalted butter, softened
1 cup packed light brown sugar 1 cup granulated sugar
2 1⁄2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon 2 teaspoons baking soda
2 cups old-fashioned rolled oats
3⁄4 cup chopped pecans
PREPARATION
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Preheat oven to 350°F. Place the eggs, raisins and vanilla in a bowl, cover with plastic wrap and let stand for 1 hour.
In the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the flour, salt, cinnamon and baking soda and mix on medium-low speed until combined.
Add the raisin mixture, oats and pecans and mix on low speed until combined. The dough will be stiff.
Drop the dough by the heaping teaspoonful onto ungreased baking sheets, placing them about 1 1⁄2 inches apart. Bake for 10 to 12 minutes per batch. Let cool on the baking sheet
for 5 minutes, then transfer the cookies to a wire rack to cool completely.
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Elaine Remstein
UMASSDINING.COM – 49