Cure for cancer can’t be far behind

It all started in Washington, DC.  There’s a little Asian-y lunch place near the Nat’l Archives called Teaism that sells these Salty Oats Cookies that verge on the obscene, they are so good.  Boy Wonder and I were having serious talks about taking the Megabus to DC (only $8 round-trip!) just to buy some cookies and come home, but the weather is not cooperating.  Having raised the spectre of the Salty Oats cookies, though, of course made me crave them in a bad way.

There is a knock-off recipe online at DCist that is pretty accurate.  However, I didn’t have some of the ingredients called for, plus I wanted something smaller (the originals are hockey-puck-sized), chewier, and more raisiny.  So I decided to try a little tampering, combining elements of the DCist recipe with Alton Brown’s modifications for making cookies chewy.

I think I have hit upon the Ark of the Covenant here.  These cookies are perfect.  PERFECT.  And I am THE harshest judge of oatmeal cookies in the world.  They MUST be chewy.  But not soft and pale.  One should encounter the merest bit of crispness around the edge, then a pleasant chewy resistance in the middle.  For gawd’s sake, they should NEVER be hard or crunchy!  Anathema!  And they should have lots of cinnamon flavor and not be too sugary.

Is that too much to ask?  Not anymore!  Recipe below the jump….

Throw The Other Recipes Away Oatmeal Cookies

1 ¼ cups flour

¾ cup butter (1 ½ sticks), melted

1 cup brown sugar

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1/8 tsp nutmeg

1 whole egg, 1 egg yolk

1 tsp vanilla extract

2 ¼  cups oats (quick-cooking are ok)

2  Tbs. milk

1 cup raisins OR ½ cup raisins plus ½ cup of: Raisinets, craisins, chopped nuts, choc. chips, etc.

Large-grain salt, for sprinkling (Kosher flake style, etc.)

Oven temp.: 375.

In a large bowl, cream sugar and butter.  Add baking powder, soda, cinnamon and nutmeg.  Cream until mixture is very well blended.  Add whole egg and yolk, followed by vanilla extract.  With the mixer on low speed, gradually add the flour.  Stir in oats, milk, and raisins.

Ideally, you should then refrigerate the dough for 2-3 hours.  It becomes easier to handle, and allows the flavors to blend.

Line baking sheets with parchment paper and preheat oven to 375.

Drop dough onto baking sheets by generous tablespoonsful, and sprinkle with salt, giving each cookie a light but even coating.  Bake for 12-13 minutes, until light golden brown.  Transfer to a wire rack to cool.  Makes about 3 dozen cookies.

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