As a kid I walked home from school. Every once in a while I would forget my house key and find myself locked out. That meant sheepishly walking over to Mr. Smith, the neighbor, and asking to borrow the one he kept for us. I hated asking, but I hated being locked out even more.
I’ll spare myself you the finer details of recounting it all, but earlier this week I found myself, once again, locked out. We don’t have a ‘Mr. Smith’ — although we probably should. The other key keeper in the family (that would be Nate) was four hundred miles away for work, and, wouldn’t you know it, every window was tightly secured. Perfect. All grown up and STILL locked out of my own house.
So, I took a course of action that I knew would prove effective: I called my mom. No, she’s not a locksmith on the side, but I knew she’d get me in. You see, even though we don’t have a Mr. Smith, we at least have been smart enough to give my parents a key.
It took about twenty minutes more of standing in the windy weather (hey, at least it wasn’t raining!) and finally my mom arrived to save the day. Even as an adult I still need periodic rescuing from my parents. I was so grateful to my mom for dropping everything, jumping in the car and, mostly, unlocking my dumb door.
If you’ve got a mom (or husband, or friend, or kids) who have a love for oatmeal raisin cookies, might I suggest baking up some of these? My motivation was to say thanks to my sweet mom for helping me out, but the flavor of these really is motivation enough. It’s like tasting sweet comfort with every little bite. Refrigeration of the dough isn’t necessarily required, but it will help your cookies to stay thicker. Thick and chewy is just how I like a cookie. I can pass up a thin, crunchy one with ease.
Enough about being locked out…here’s the recipe!
Thick & Chewy Oatmeal Cookies
adapted from Smitten Kitchen
1 cup (two sticks) butter, softened
1 1/3 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
2 cups raisins (less if you like…I guess)
1 cup walnuts, chopped (optional, and if you toast them they’ll be even tastier!)
Preheat oven to 35o.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts.
At this point you can either chill the dough for a bit (or overnight) in the fridge or scoop the cookies onto a sheet and then chill the whole tray before baking them. You can also bake them right away, but they won’t be as thick — it’s up to you.
Bake for 10 to 12 minutes, although the baking time will vary depending on how cold the dough is. Keep an eye on them and taking the cookies out when they’re golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.