Of all the cookies in existence, oatmeal cookies, especially oatmeal-raisin cookies, have been at the bottom of my list. Cookies are meant to be indulgent, sweet, decadent, warm, gooey, reminiscent of your childhood days (at least my childhood days) when your mother would bake them and you would burn your little fingers trying to pry one off the cookie sheet because you couldn’t wait to get your hands on one…I could go on listing the many virtues of the cookie but, healthy is not one of them. You want healthy? Eat a carrot. Oatmeal belongs in my breakfast, not in my cookie. Furthermore, my dislike of raisins has not helped in creating peace relations between myself and oatmeal-raisin cookies. Raisins? No thank you.
But tonight has perhaps been the beginning of a tentative, if not beautiful, friendship…at least with oatmeal in my cookie. Had it not been for my coworker’s roommate’s request for oatmeal-raisin cookies, it never would have crossed my mind to even attempt making them. But a request is a request, and I will bake anything, so long as I am given the opportunity to bake.
Off I went in search of what I thought might be an excellent oatmeal-raisin cookie recipe (I like my cookie to be soft and chewy, not crunchy, and have a good thickness about it), and found one. It was adapted from the recipe found on the canister of Quaker Oats. Now I normally don’t trust recipes found on packages, except for the classic Nestlé Tollhouse Cookie recipe (and then only because my mother once used it and I loved the cookies), but I had a good feeling about this one. And the author did a good job singing its praises. Besides, she said the magic words — “thicker consistency.”
Following her tip, I chilled the dough overnight in an airtight container — I used two containers — half a recipe containing raisins, and the other half plain oatmeal (coworker’s request — he likes things plain). When it came time to make the cookies tonight, however, I found that the dough had become a bit stiff due to the chill in my refrigerator, making rounded tablespoonfuls very difficult to achieve. So I used my hands to make them into little balls, about 1″ in diameter, which turned out to be a perfect size. The instructions said to bake for 12-14 minutes, but I found them still a little raw at 12 minutes. I found that 15 minutes was just right — but it may differ slightly from oven to oven.
I first put in the batch without raisins, and they looked so…pretty (yes, pretty) that I started to have a change of heart about oatmeal in my cookies. They were shaped so nicely, the little craters formed by the oatmeal, and the smell that these cookies filled my apartment with just…If the smell could talk, it would say, “Love me…love me…!” I sampled one when they were still a bit warm and I have to admit, I could eat at least six of these in a sitting.
Anything healthy and good for you usually doesn’t taste good and isn’t that much fun to eat. While oatmeal is healthy for you, and raisins too, I think the butter and sugar in these cookies negate the “not-much-fun-to-eat” part. And because of the butter and sugar, I would pooh-pooh any claims that this is “healthy” for you. So oatmeal cookies are, after all, alright in my book.
But I still didn’t eat the ones with the raisins.
Recipes from this post: