oatmeal raisinets cookie

A little damp, a bit gray, a smidgen sad... it's one of those fall days when I listen to Fauré's Requiem (hauntingly beautiful), curl up in a blanket with a cup of hot cocoa, and wish my fireplace worked properly.

It's also a day that calls out for an oatmeal cookie- warm, filling, soothing.

I like this recipe because it doesn't scream,"Oatmeal!" There is just enough to give it textural interest and to take it beyond a regular chocolate chip cookie dough. The Hubs referenced the cookie the other day, as I haven't baked it in over a year. The cookie is soft inside, but crisp around the edges. (If you prefer a crispy oatmeal cookie, take a look at this recipe.)

Add-ins can be customized:

The Hubs and I like ours with Raisinets.

The Son likes Toffee Chips.

White Chocolate Chips, anyone?

Walnuts? So unfortunate, The Family doesn't like them...

but I'll add a few into my personal cookies.

You've got options!

Oatmeal Raisinet Cookies

adapted from The Silver Palate Good Times Cookbook (Rocky Mountain-Chip Cookies)

8 ounces butter, room temperature

1 cup packed dark brown sugar

¾ cup granulated sugar

2 eggs, lightly beaten

2 tablespoons milk

2 teaspoons vanilla extract

2 cups sifted unbleached all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

2 cups quick-cooking oats

2 cups Dark Chocolate Raisinets

In a mixing bowl with a paddle attachment, beat the butter and both sugars until light and fluffy. Add the eggs, milk, and vanilla and beat until blended.

Sift the flour, baking powder, baking soda and salt together and add to the butter mixture. Stir just until blended. Stir in the oats. Fold in the Raisinets.

Refrigerate the dough covered for at least 1 hour.

Preheat oven to 350ºF. Grease the cookie sheets.

Shape the dough into balls, using a round teaspoon for small cookies or a scant tablespoon for large. Flatten slightly into rounded disks. Place 2 inches apart on the prepared sheets. Bake until the edges are slightly browned, but the cookies are still white, 8 to 10 minutes.

Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely.