Oatmeal Raisin Chocolate-Chip Cookies

The weather has been very crazy the past few months. We are lucky if it breaks into the 70s. (I know, boo-hoo. But we're used to weather in the 80's by now.) Every few weeks we have torrential downpours for two days straight.


I got caught in one of these storms on my way home from work. It poured as I walked from the school to my car. I fought rush hour traffic all the way home, which is always worse when it's raining. It poured as I dashed from my car to the house. By the time I got inside, I was sopping. After a change of clothes, a hot mug of tea, and a few of these cookies, all was well again.


Oatmeal Raisin Chocolate Chip Cookies

adapted from Gourmet, January 1990

note: This recipe makes a lot. I would make a half-batch if you don't want a ton of cookies.

3 cups (about a 15 oz box) raisins

1 1/2 sticks unsalted butter, softened

1 1/2 c packed light brown sugar

1 tsp vanilla

2 large eggs

2 1/2 c all purpose flour

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground cloves

2 c old fashioned rolled oats

2 c semi-sweet chocolate chips

Place the raisins in a medium heat-proof bowl. Pour enough boiling water in the bowl to cover them; soak for 20 minutes, until plumped. Drain water, reserving 1/3 c of liquid.

In a stand up mixer, cream the butter with the brown sugar and vanilla until light and fluffy. Beat in the eggs. Sift flour, baking powder, baking soda, salt, cinnamon and clove in a separate bowl. Add the mixture to the butter mixture in batches, alternating with the soaking liquid. Stir in raisins, oats, and chocolate chips.

Drop by heaping tablespoonfuls onto a very lightly buttered baking sheet. Bake at 400 degrees for 8-10 minutes, until golden. Let the cookies cool for 3 minutes, and transfer to a rack with a spatula. Cool completely.