Because they are my favorite, I am very particular about Oatmeal Raisin cookies. They have to be plump, soft and chewy, sweet and spicy. To splurge on a bakery-made oatmeal raisin cookie and find it bland and/or crunchy is such a disappointment.
Thanks to Ina Garten, my search for the Perfect Oatmeal Raisin Cookie Recipe is over.
The recipe is here, or in her Back to the Basics cookbook. (Or, the "green one" as my knitting friends and I refer to it.) In the book's margin notes, Ina suggests letting the cookies cool on the pan for a chewier cookie. I did and they are.
One other thing- I reduced the amount of granulated sugar from 1 cup to 3/4 cup. I read somewhere that you can reduce the amount of sugar in a recipe up to 25% without really affecting the outcome (other than calories.) In the calorie and sugar intake department, every little bit helps. Supposedly. But that is a subject for another blog post another day.