"Hurricane Cookies"

OK, not really.  The proper name of these delicious morsels is "Chocolate Oatmeal Raisin Cookies," but when you are baking during Hurricane Irene, that's the name that sticks!  These are from Martha Stewart.


I love, love, love a good oatmeal cookie, especially soft ones with a nice chew to them.  But for those of you who like your oatmeal cookies crispy, this recipe provides an option for that, too.  It has just the right amount (IMHO) of raisins and chocolate, and is immensely satisfying.  I am thinking, however, of adding coconut to the next iteration (gilding the lily?).


Here's hoping that you were not seriously impacted by Irene's path.


Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups rolled oats
• 1 1/2 cups raisins
• 1 package (12 ounces) semi-sweet chocolate chips

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
2. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
3. Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

   
   

   If you prefer a crispier texture, bake the cookies at 350 degrees for 16-20 minutes.  Makes 32 cookies.

   
   

   Print recipe here.