My favorite kind of day is a PJ day. One where I never get fully dressed and spend all of my waking hours in my fuzzy slippers, reading on the couch under a blanket and shuffling around only if absolutely necessary. But the sole activity I can find the motivation to do on these comfy, cozy days is bake.
On one such day, the oatmeal and raisins in my pantry began calling my name, begging to be used in a recipe other than granola. I reached for the nearest cookbook, my beloved copy of The Best Light Recipe by the editors of Cook’s Illustrated, and flipped to the dessert section.
The dough came together quickly, and I didn’t wait very long until they finished baking in the oven. Although flatter than I remembered, they still filled my kitchen with the delicious aroma of fresh-baked cookies.
I guess I rolled the dough balls slightly smaller than normal because I ended up with nearly a dozen extra cookies. To prevent making myself sick from a cookie overdose, I sighed and threw on a pair of jeans to drive a plateful to a friend. As I was returning, a neighbor stopped me just to say, “Your perfume smells good!” Hopefully I managed to keep a straight face as I thanked her… Seeing as I barely remembered to swipe on a bit of deodorant before I walked out my door, the only tantalizing smell that could possibly have wafted off of me was those oatmeal raisin cookies!
Chewy Oatmeal Raisin Cookies
taken from The Best Light Recipe
makes 24 cookies
If the dough is too runny, stick it in the fridge for half an hour before rolling out the cookies. They taste best fresh out of the oven with a cold glass of milk!
1 c. oats
¾ c. flour
¼ tsp cinnamon
¼ tsp baking soda
4 tbsp butter, melted and cooled
1 tbsp vanilla
1 c. dark brown sugar
½ c. raisins
- Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside.
- Whisk together oats through baking soda in a medium bowl.
- In a large bowl, whisk together butter, egg, and vanilla. Stir in brown sugar with a fork, smearing any lumps against the side of the bowl. Add in flour mixture and raisins, stirring well with the fork.
- Using 1 tbsp of dough, shape into a ball and place on the prepared cookie sheets. 12 cookies should fit on eat pan. Bake for 11-13 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack. Serve warm or cool.