Oatmeal Raisin Cookies are comfort in cookie form. They also happen to be my dad’s favorite cookie. As a kid this made absolutely no sense to me, how could something that resembles breakfast be your favorite when there are such things as chocolate chips and double chocolate creations? As an adult, I must say, pops was right, oatmeal raisin cookies are damn good!
These international delights are as rich in flavor as they are in history. They are descendants of oat cakes which were made by the Scots and the British. The Scottish began harvesting oats as far back as 1,000 B.C. and with harvesting appeared the first oat cakes. It is not exactly clear when raisins were added to the cakes but they have been a key ingredient since the Middle Age. The modern-day oatmeal raisin cookie came about when Fannie Merritt Farmer wrote down the first recipe in 1896. Billed as a “health food” (hence why as a kid I thought my dads “favorite” was plain odd) these cookies quickly became popular. In the early 1900s Quaker Oats placed the infamous recipe on the lid of their iconic oats canister. This recipe in my humble opinion is still one of the best and I would go on the limb to say my dad after being my official Oatmeal Raisin Cookie taster over the years would agree.
Vanishing Oatmeal Raisin Cookies (slightly adapted):
1/2 c plus 6 T butter, room temperature
3/4 c firmly backed brown sugar
1/2 c sugar
1 t vanilla
1 1/2 c flour
1 t baking sod
1 t cinnamon
1/2 t allspice
1/2 t ground ginger
1/4 t ground cloves
1/4 t fresh nutmeg
1/2 t salt
3 c oats
1 c raisins
Heat oven to 350. Cream the butter and sugars. Add eggs and vanilla and beat well
Combine the flour, baking soda, cinnamon, allspice, ginger, nutmeg, cloves and salt. Add to the sugar mixture.
Add the oats and raisins and mix well.
Drop the dough by rounded tablespoonfuls onto an ungreased baking sheet,
Bake for 8-10 minutes or until light golden brown. Cool 1 minute on baking sheet then remove to a wire rack. Enjoy!