Cookie of the week #35

This is a wonderful oatmeal cookie from Dorie Greenspan.  You soak the raisins to soften them up.  I put them in bourbon (what else??) and water.  They also have milk chocolate mixed in. YUM. My husband cannot stop eating them and may devour the entire batch before I have a chance to hand some out.  Definitely a cookie worth trying.  Let me know what you think in the comments.

Crash - o - cookies from Dorie Greenspan. (Doriegreenspan.com)

1 1/2 cups plump, moist raisins 
3 cups oats
1 1/2 cups flour 
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
2 sticks (8 ounces) butter, cut into chunks, at room temperature
3/4 cup sugar
3/4 cup packed light brown sugar
1/2 teaspoon salt
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
9 ounces (255 grams) best-quality milk chocolate, finely chopped


Position the racks to divide the oven into thirds and preheat it to 350 degrees F. 
Line two baking sheets with parchment paper or silicone baking mats.
**Even if your raisins are moist, the flavor of these cookies will improve if you give them a soak: Toss the raisins into a bowl, cover with very hot tap water (or booze or tea) and let them plump while you make the dough. When you’re ready for the raisins, drain and pat them dry.
Whisk together the oats, flour, cinnamon and baking soda.


Beat the butter, both sugars and the salt together at medium speed until smooth, about 2 minutes. 
Add the eggs one at a time, beating for 1 minute after each then the extract. 
Scrape down the bowl. 
Turn off the mixer, add the dry ingredients all at once and pulse a few times, then mix on low speed until they are almost incorporated. 
Add the raisins and chopped chocolate and mix on low just until incorporated. 
Give the dough its last few turns using a sturdy flexible spatula.
Using a medium scoop, drop the dough onto baking sheets, leaving 2 inches of space between the mounds). 
Press the dough down gently until the cookies are about 1/2 inch high.


Bake the cookies for about 15 minutes, until the cookies are only slightly firm around the edges and still a little wet looking in the center.  

Place the baking sheets on racks and let the cookies rest for 3 to 5 minutes, then gently transfer them to the racks to cool completely; they’ll firm as they cool.