Okay, so as of late I've been making more "unusual" types of cookies: ones that resemble onion rings, ones that (vaguely) resemble Griffendor scarves, ones that use fresh garden herbs...fancy stuff. And after all this, I had begun to crave for a more traditional cookie--a drop cookie, with your standard cookie ingredients, and yet one that would still stand out. One that you can curl up with on a cold, windy night; one that will be there for you in your darkest hour, when everyone else in your life has deserted you--okay, maybe that's a bit much, but you get my drift.
Generally I save the easiest recipes with the most fundamental ingredients for when I'm off at school (considering my budget is significantly tighter, and my overall cooking arrangement much less...enhanced. Meaning I lack: a Viking stove, KitchenAid, any spice other than cinnamon, you know). But when your stomach wants an Oatmeal Raisin Cookie, you simply cannot deny it this simple right.
So one morning I woke up knowing that that day would be the day. The Oatmeal Raisin Cookie Day that my heart so pined for. But with a twist: I chose to add the remainder of dried cherries from the Striped Icebox Cookies into the batter, along with the raisins. I must say, I deserve a pat on the back for this ingenious idea (okay, it was Martha's idea, whatevvvver) because the sourness of the cherries is exactly what this usually sweet cookie needs. And because I only added about 1/3 of a cup of cherries, you only got a bite of cherry every now and then, so it was like a nice little surprise.
The recipe as a whole, once again, proves Martha's ability to provide a perfect recipe for a classic cookie. But instead of producing a boring, chewy cookie without much kick, the inclusion of toasted wheat germ lends the cookie a nice crunchy bite and great texture. Although the cookies are listed in the "soft and chewy" category, you are supposed to press down the balls of dough a bit on the cookie sheet, and so they spread out thin and get a little crispy--which I really loved.
My parents loved the cookies, as did I, and we all agreed that the dried cherries really really helped, so if you have some on hand I definitely encourage you to throw them in. But if you don't, the cookie is still fantastic, and I see no reason in using any other Oatmeal Raisin Cookie recipe. Okay, I'll leave you with the recipe now...
Oatmeal Raisin (and cherry!) Cookies
Makes about 5 dozen
- 3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/2 cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raisins (if you add cherries as well, make sure that the total amount of dried fruits is still 1 1/2 cups!)
- Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
- Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
Baking Difficultly: 1/5
Ingredient Accessibility: 3.5/5
Tastiness: 4.5/5 (Perfect! Crispy and chewy...very nice)
Is it worth it?: If you want an Oatmeal Raisin Cookie, look no further. This is it.
Drink: Orange Juice (I dunno why I think this sounds like a good idea...maybe I'm nuts)
Song: Old School (feat. Talib Kweli) -- Danger Doom
Activity: Watching cartoons on a Saturday morning