• Cook with Love and Kosher Salt

     

oatmeal raisin cookie

Oh so good.  So good!   Back in the early 90’s I worked very close to City Bakery.  I would go there and eat something super healthy and yummy for lunch (on rare occasions because I couldn’t really afford to go there) – and after, I would splurge on a crazy delicious cookies.  And even though I wouldn’t pick oatmeal raisin first, these can tempt.  Andy loves these – and so did Sylvie’s friend Grace.  Gave the rest away!  Enjoy –

city bakery’s oatmeal raisin cookies (very slightly adapted from One Sweet Cookie: Celebrated Chefs Share Favorite Recipes by Tracey Zabar and Ellen Silverman):

I should note that Maury Rubin (who created these) uses all organic ingredients.  Also that these are best if you refrigerate the dough for at least 6 hours before you bake them.

1 and 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt (use half if using table salt)
2 and 2/3 cups rolled oats
8 ounces (2 sticks) unsalted butter, softened at room temp
3/4 cup sugar
1 cup plus 1 tablespoon packed light brown sugar
1 large egg
1/3 cup dark chocolate chips (I happen to like milk chocolate here, but many prefer dark or semi)
2/3 cup raisins

In a medium bowl, combing the flour, baking soda, salt, and oats and set aside.

With the paddle attachment of a stand mixer (or handheld beaters) cream the butter until lighter and fluffy.  Add the sugar and beat on medium speed for 2-3 minutes.  Add the brown sugar and mix.  Then the egg and mix again.  Scrape down the sides of the bowl.

On the lowest speed, add about half of the dry ingredients.  Then the other and mix until almost incorporated.  Add the chips and raisins and mix just a tad.

Place the dough in the fridge for 6 hours or longer.  You can place in a bowl and cover, then use a cookie scoop to scoop the batter on to the pan.

Or, like me, you can make the dough into logs – so you can slice and bake.  Click here to see instructions on this.

Remove dough from fridge and let come to room temp for 20 minutes.  Or alternatively, you can slice and bake right out of the fridge – just adjust baking time.  They will take longer to bake the colder they are.  Makes sense.

Preheat oven to 350.  Maury made these really big.  2 tablespoons or so.  You can do what you want.  Place scooped or cut dough on lined baking sheets.  Bake 9 -14 minutes (keep checking) until golden brown.

Let cool and enjoy.

 

 

 

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