Oatmeal raisin cookies
Look, I know we´re all supposed to be cutting down on the calories and the high jinks and generally behaving like Trappist monks during recession. But come on. It´s only January. January is bleak, there´s nothing to look forward to, and, let´s face it, bikini issues are still a long way away. Will it kill you to have a bag of cookies in the freezer, and have the occasional one with a cup of tea? I don´t think so, so here goes.
You know that episode of Friends where Phoebe gives Rachel an oatmeal-raisin cookie, and Rachel moans, and says "omigod, these are the best oatmeal-raisin cookies ever!", and Phoebe says "yeah, I don´t make them very often, it wouldn´t be fair to other cookies"? Well, ever since I saw that, and it was years and years ago, it´s been floating around in my brain. I wanted to make oatmeal raisin cookies. There´s no such thing in Spain, so it´d have to be home made.
But what with one thing and another, mainly being side-tracked onto cupcakes by Sex and the City, I never got round to doing much about it.
Until this summer I found myself with a copy of Joy of cooking, plenty of time, and a friendly oven, and so a craze was born.
These really are the best oatmeal-raisin cookies ever, and contenders for the title of best cookies ever. Sure, they´re not showstoppers like other cookies, but they have a sneaky, quiet charm that finds me hankering for one at odd hours. They are very chewy, but very crisp on the edges, and stay that way even after a couple of days, after being defrosted, after being knocked about in a lunchbox all morning.
I love them just as they are, and of course cold milk is a perfect match, but so far the most exciting way I´ve had them is with cheese, gallego for choice.
And if you have an apple afterwards, it will be so brimming with health that you won´t even feel the tiniest pang of guilt.
Oatmeal raisin drop cookies, adapted from The Joy of Cooking
Preheat the oven to 180ºC
Cream 100 gr. butter, 1/2 cup brown sugar and 1/4 cup white or vanilla sugar.
(Thermomix users, beware that I´ve broken two butterflies already. Start with soft butter)
Add one egg and a bit of flour so it doesn´t curdle. One teaspoonful of milk, and when it´s nice and fluffy, 1 cup flour (minus what you added to the egg), previously mixed with a half teaspoonful of salt and 1/2 a teaspoonful of baking powder.
Now pour that out onto a big bowl (I´m assuming you used a mixer for this) and mix in 1 cup rolled oats and 1/2 cup of raisins.
Drop the cookies 5 cm apart. If you make them big, they´r divine, if you make them small, they look adorable and crunch even more. Whatever you do, given 10 minutes or so and take them out the minute they´re a pale gold.