Dessert for the Park Avenue Potluck Celebrations Virtual Dinner Party: Mary’s House Oatmeal Cookies
Unlike back-of-the-box oatmeal cookies, these are not made for the cookie jar – they’re too delicate. They’re a lovely combination of soft in the center and lightly crisped at the edges. They’re a little reminiscent of lace cookies and a lot like a cookie you’ll want to have whether you’re sipping something warm or alternating bites with spoonfuls of ice cream. And they’re perfect after dinner, say the Park Avenue Potluck Celebrations dinner, for example.
To see what everyone’s bringing to this potluck, visit The Naptime Chef. To buy a copy of the book – and thereby make a contribution to Memorial Sloan-Kettering – click here. And to see the recipe for Mary’s House Oatmeal Cookies, just keep reading.
Makes about 24 cookies (see my notes below)
1 1/2 sticks (6 ounces) unsalted butter, softened
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup raisins
Preheat the oven to 350 degrees. Use a little of the butter to grease 2 cookie sheets (see my notes below).
In a large bowl, sift together the flour, cinnamon, salt, and baking soda. In a separate bowl, cream the butter and gradually beat in the brown sugar, then beat in the granulated sugar. Beat in the egg until the batter is smooth. Beat in the vanilla and 2 tablespoons water. Fold in the flour mixture, then the oats and raisins. Drop scant tablespoons of the batter onto the baking sheets, placing them about an inch apart.
Bake for 8 to 10 minutes until slightly browned.
Remove from the oven and cool the cookies on the baking sheets for about 10 minutes, then transfer them to wire racks to finish cooling.
I made these both with regular oats, because that’s what I usually have in the house, and with the quick-cooking oats the recipe calls for – quick-cooking oats make a better cookie.
Instead of buttering the cookie sheets, I lined them with parchment paper for one batch and used a silicone baking mat for another, just to make clean-up faster.
I used a 2-teaspoon scoop to spoon out the dough and I left about 2 inches of space between each mound of dough – these are spreaders.
Using the 2-teaspoon scoop I got more than 50 cookies out of the batch and they were all munched happily – and quickly.