Okay, so I got this recipe from my beloved sister, Jenny, who, incidentally, was not consulted before I decided to publish her recipe, so, uh…sorry Jenny. I’ll email you a really ugly picture of myself and you can post it on your facebook as retribution. Okay?
Come on! It’s late, and she just had a baby so I can’t very well call and chance waking her?!?! Do you really want me to do that? What are you sadistic or something? I’m not going to torture the poor woman just so you can feel okay about how you happened upon the recipe for these life-changing cookies.
Seriously, you will not believe how good these are. The outside is crispy. The inside is chewy. And the taste? Well, lets just say that if for some reason there was no way to make them yourself, and you had the opportunity to trade your first-born for a dozen, that baby might not look quite as cute anymore. Plus, cookies don’t cry – and you’ll put on more weight with a baby anyway. Ugh…stop, Lora…just stop.
Anyway, if a picture is worth a thousand words, than hopefully you’ll just skip the previous 1000 awkward words and just check this picture out.
Yeah see…it would be a crime not to share. And you should be honoured, Jenny. I needed to come back with a doozy…and this recipe is the only one that would do. I hope you don’t mind…too much…or at least, tell me you don’t mind too much?
Anyway, before I find a way to further soil the perfection that is this cookie, onto the recipe.
To make 18 of the last cookie you’ll ever have the urge to make you’ll need:
- 3/4 cups of softened butter
- 3/4 cups of packed brown sugar
- 1/2 cup of white sugar
- 1 egg
- 2 tbsp of water
- 2 tsp of vanilla
- 3/4 cups of all purpose flour
- 3/4 tsp of baking soda
- 1/2 tsp of baking powder
- 1 tsp of cinnamon
- 3 cups of oats
- 1-1/2 cups of raisins (you can also use chocolate chips, but raisins are better. It’s a fact.)
- Preheat your oven to 350 degrees.
- Beat the butter until smooth, then slowly add the sugars, egg, water and vanilla.
- In another bowl, mix the flour, baking soda, baking powder and cinnamon together. Stir the mixture into wet ingredients just until combined.
- Stir in the oats, then the raisins.
- Drop 1/3-of-a-cup-sized balls of the dough onto a parchment lined cookie sheet. If you decided to only make 17 cookies, I would not advise it, but would totally understand if you could not fight the urge to eat the last 1/3 cup of dough, raw.
- Bake for about 14 minutes, or until the edges look a little darker than the middle.
- Remove them from the oven, and let them cool on the pan for about 5 minutes, before you put them on a rack to cool completely.
- Hide them. I’m not kidding. Hide them or you will not get to eat more than one. Store them in an airtight container and they’ll stay chewy for days.
Enjoy, and think of my darling, little sister as you do.