In Orange Blossom Way, Maileah makes Junie’s favorite oatmeal cookie recipe for Sailor. My family has enjoyed these cookies for many years. We like them with plenty of spices. Serve with tea or milk.
For variety, instead of raisins, try substituting dried cranberries with bits of white chocolate and macadamia nut pieces. If you or someone you know is watching their refined sugar intake, trade the sugars for white and brown sugar substitutes.
As for texture, if you like firm, crisp cookies, bake a little longer. For soft cookies, bake a little less time. For best results and a hearty texture, use thick-cut oatmeal, such as Silver Palate Thick and Rough oatmeal or a similar type.
Makes about 48 cookies
Ingredients:
1 cup or 8 ounces (225 g) unsalted butter, softened
1 3/4 cups (225 g) all-purpose flour
1/2 teaspoon (3 g) salt
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) ground nutmeg
1/2 teaspoon (3 g) allspice or pumpkin pie spice
1 teaspoon (5 g) ground cinnamon
1 1/4 cups (250 g) packed brown sugar (or sugar substitute)
1/4 cup (50 g) granulated sugar (or sugar substitute)
2 large eggs
2 teaspoons (10 ml) vanilla extract
2 cups (180 g) uncooked thick-cut oatmeal
1 1/2 cup (225 g) raisins
Variations:
In place of raisins, substitute dried cranberries, white chocolate, or macadamia nuts
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine flour, baking soda, salt, and spices. Set aside.
3. In a large mixing bowl, beat the butter on medium-high speed for 30 seconds until creamy.
4. Add both sugars, eggs, and vanilla to the butter. Beat on medium speed for 1-2 minutes until thoroughly combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
6. Stir in the oatmeal and remaining 3/4 cup of flour until well incorporated.
7. Fold in the raisins.
8. Drop rounded teaspoons of dough onto ungreased cookie sheets, spacing them about 2 inches apart. Place on a rack in the middle of the oven.
9. Bake for 10-12 minutes, or until the edges are lightly browned. For softer cookies, check at 9 minutes.
10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
