Tuesday, February 3, 2015

Silver Palate Oatmeal Raisin Cookies

One of the first serious cookbooks I ever bought was The Silver Palate Cookbook. I still have it and occasionally pull it out to make an old favorite. So I was happy to find a new "thick and rough" oatmeal by The Silver Palate in Shoprite a few weeks ago. While it won't replace Irish oatmeal as my favorite, these cookies, a bit thinner and chewier than the ones I usually bake, are definitely worthy of an encore.

Makes 4 dozen cookies (I've made a few minor tweaks)

1 cup unsalted butter
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/4 cups brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 tsp vanilla
2 cups uncooked Silver Palate Thick and Rough Oatmeal
1 cup raisins

Preheat the oven to 350 degrees.

In a large mixing bowl (or the bowl of a stand mixer), beat the butter on medium to high speed for 30 seconds.  In a smaller bowl, stir together 1 cup flour, baking soda, salt, and cinnamon.

Add mixture to the butter, then add brown sugar, white sugar, eggs, and vanilla to mix. Blend 1 - 2 minutes, or until all ingredients are thoroughly mixed.

Stir in the oats and the remaining flour. Fold in the raisins.

Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. I use silicone mats on my cookie sheets and highly recommend them. Bake for 10 - 12 minutes or until the edges are lightly browned.

Cool on a wire rack.
WARNING:  These cookies are highly addictive. I do think I overbeat the cookies because they spread more than they should have. Despite that, they were so good, chewy and rich with the taste of cinnamon and brown sugar.

1 comment:

  1. Hi Arlene, I just left a comment and didn't see it post, so I'm going to try again: I just love how you, too, were and still are a big fan of The Silver Palate cookbook. I need to open it up again to re-read the great recipes! Since we're huge fans of oatmeal cookies, this recipe will certainly keep my family smiling! Thanks for sharing! Baci, Roz


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