When it comes to cookies and brownies, everyone has his or her own idea of perfection—be it a baked good that's chewy or crispy; under-baked, over-baked or unbaked; jammed with add-ins; or simple and direct. This is the ultimate cookie jar oatmeal cookie, old-fashioned in its simplicity. It is crisp at the edges and chewy in the center, with lots of deep, caramelly brown sugar notes and the plumpest, juiciest raisins imaginable. The recipe comes (via my sister-in-law—I thought it was her recipe but she happily fessed up) from The Colorado Cache Cookbook, one of the all-time most popular community cookbooks, put out by the Junior League of Denver.
The secret to the amazing raisins is soaking them in beaten egg and vanilla before you add them to the dough, which plumps them up and packs them with flavor. I use the raisins from Earthbound Farms Organic. These cookies are very accommodating. I've added everything from dried cherries and white, milk and dark chocolate chips to toffee bits, pistachios and chopped Blenheim apricots. I've also pressed them into service as sandwich cookies, filling them with ice cream, peanut butter and cream cheese frosting.
Here's how to make them: