Tuesday, March 4, 2008

The BEST Oatmeal Raisin Cookies

Makes 48 small or 24 large cookies

California pastry chef Sherry Yard, who is part of the Wolfgang Puck restaurant empire, makes these cookies with something she calls "fat raisins." She poaches golden or Red Flame raisins. The cookies, she writes in "Desserts by the Yard," are favorites of former president Bill Clinton. This batter works best if chilled for about 1 hour.


1 1/2 cups golden or Red Flame raisins
3/4 cup dry white wine
3 tablespoons fresh orange juice
1 1/2 tablespoons dark rum
3 tablespoons granulated sugar

1. In a small saucepan, combine the raisins, wine, orange juice, rum, and sugar. Bring to a boil, stirring often, then lower the heat so the liquid is at a bare simmer and poach for 20 minutes.

2. Remove the pan from the heat, cover with plastic wrap, and cool to room temperature.


1 1/2 cups flour
1 teaspoon baking soda
Pinch of salt
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon ground cinnamon
2 eggs
3 cups quick-cooking oats

1. Sift the flour, baking soda, and salt.

2. In an electric mixer with the paddle attachment, if you have one, or the whisk, cream the butter on high speed for 2 minutes or until lemony yellow. Scrape down the bowl's sides. Add the granulated and brown sugars, nutmeg, and cinnamon. Continue beating for 2 minutes or until the mixture is smooth. Scrape down the bowl.

3. Add the eggs, one by one, and beat on low speed for 15 seconds. Add the flour mixture and beat just until it is incorporated. Beat in the oats and raisins with any liquid that clings to them.

4. Set a long sheet of parchment paper on the counter. Scoop half the dough onto it and shape it into a log. Roll it up in the paper to create a sausage. Twist the ends and wrap in plastic wrap. Do the same with the remaining batter. Refrigerate for 1 hour or for up to 3 days.

5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

6. Slice the dough into 1/2-inch rounds and set the cookies 2 inches apart on the baking sheets. Bake them for 17 to 20 minutes, turning the sheets from top to bottom and back to front halfway through baking, or until the cookies are nicely browned.

7. Slide the parchment papers off the sheets onto a heatproof counter. Let the cookies sit for 5 minutes and eat warm, or let them cool completely.

Nutrition information per serving: 120 calories, 29 percent of calories from fat, 4 g fat, 2 g saturated fat, 18 mg cholesterol, 20 g carbohydrates, 2 g protein, 32 mg sodium, 1 g fiber. (I'm assuming this info is for the small cookies.)


Irbas said...
This comment has been removed by the author.
Anonymous said...

Where's the picture of the final product?!?!


Anonymous said...


I haven't made these in awhile, but I will, and I'll post lots of pics! They are seriously amazing! Probably the best COOKIE out there! :)

Holly said...

do you know what the nutritional info is on these cookies if you make the big ones?

VeggieGirl said...

mmm, oatmeal raisin cookies are delightful! do post a picture when you get the chance :0)

Holly said...

No way! That's all they have for calories?! A big cookie for 120! I can't wait to make them :) Thank you!

Anonymous said...

yay I can't wait for the pictures!

When I have a weekend off from my PhillyBoy (traveling every weekend does not leave a lot of time for baking!) I will be sure to make these!!!


Anonymous said...

p.s. I don't have a mixer.. can I use an immersion blender or will that srsly not work?


arimcg said...

Is it really only 120 calories per cookie? With all that butter and sugar? I ask because I make an oatmeal raisin cookie that subs bananas for most of the butter and has a lot less sugar, and they're more calories than that! Might be time to switch recipes.

Cara said...

I am pretty much salivating this very moment just imagining how amazing those must taste. Mmm!!

Anonymous said...

I think the nutritional information (120 calories, etc.) is for the small cookies. I looked up the recipe online and it makes 24 large cookies or 48 small ones. I apologize for the confusion. No matter how many calories, these cookies are amazing!