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. 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”, which makes a flat, crispy, caramelized cookie. It uses 1½ cups butter, 1 cup brown sugar, ½ cup granulated sugar, no honey, 1 egg, 2 tablespoons water, 1 teaspoon vanilla, a teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon baking soda, ⅔ cup flour, 3 cups oats, 1 cup raisins, and no nuts; 350 for 15 minutes. Good, but a different thing entirely.
Silver Palate Chunky Oatmeal Cookies
makes 28 cookies; adapted from The Silver Palate Good Times Cookbook
- 2 sticks unsalted butter, softened to room temperature 1 cup; 8 ounces
- 1 ¼ cups brown sugar, packed
- 3 tbsp honey
- 2 eggs
- 1½ cups flour
- 1 tbsp cinnamon, ground
- 1 teaspoon Kosher salt
- 4 cups rolled oats, thick cut
- 1 cup walnuts or pecans, toasted and chopped
- ¾ cup raisins
Preheat oven to 375° 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 and mix to combine. Mix in the oats, nuts, and raisins. 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 to flatten slightly. Bake for 12–15 minutes, until lightly browned. Transfer cookies to wire rack to cool.