If you like oatmeal cookies with heft, these are the ones you want – lots of thick cut oats, nuts, and raisins in a dense dough. They’re so chunky they’re kinda healthy. I’ve been known to enjoy them for breakfast. Go ahead. Treat yourself. Adapted from the recipe “Old Fashioned Oatmeal Cookies” from The Silver Palate Good Times Cookbook (the “red one”).
The Silver Palate Cookbook (the “white one”), has a different recipe, “Oatmeal Raisin Cookies”, and it turns out flat and crispy, more caramelized and lacy. It uses 1 1/2 cups butter, 1 cup brown sugar + 1/2 cup granulated sugar, no honey, 1 egg, 2 tablespoons water, 1 teaspoon vanilla, a teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 2/3 cup flour, 3 cups oats, 1 cup raisins and no nuts; 350 for 15 minutes. Good, but a different thing entirely.
- 2 sticks unsalted butter, softened at room temperature
- 1 1/4 cups brown sugar, packed
- 3 tablespoons honey
- 2 eggs
- 1 1/2 cups flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 4 cups thick-cut oats
- 1 cup walnuts or pecans, toasted and chopped
- 3/4 cup raisins
- Preheat oven to 375 degrees F.
- Cream butter and brown sugar using an electric mixer with paddle attachment or by hand with a wooden spoon. Add honey and eggs and mix until smooth.
- Whisk together flour, cinnamon, and salt in medium bowl then add to the butter mixture. Combine.
- Add the oats, nuts, raisins and mix until combined.
- Shape the dough into balls using a 2-tablespoon scoop or soup spoon. Place 6 or 8 balls on silpat or parchment lined sheet pan, and press each slightly to flatten. Bake for 12 - 15 minutes, until lightly browned. Transfer cookies to wire rack to cool.