You know what I like about Oatmeal Raisin Cookies? They aren’t fussy. Which is probably why my brother likes them so much. He is the least fussy person I know. Growing up my little brother, A, would request Oatmeal Raisin Cookies and I would indulge him every now and again. This past weekend he graduated from Villanova University (so proud!) and I thought it would be sweet (no, pun intended) to bring him his favorite childhood cookie.
Confession: I usually make the Oatmeal Raisin Cookie recipe off the Quaker Oats box. They are darn good, but I decided to be adventurous and make a recipe from The Settlement Cookbook by Lizzie Black Kander. The cookies are chewy, flavorful, and more cakey than others I have tried. They have just the right ratio of oatmeal to raisins.
My brother, A, doesn’t share my love of doughy cookies. When I made cookies when he was younger I would bake a special batch of cookies just for him. I just want to say that cooking non-doughy cookies is really difficult. I have this physical need to take them out of the oven when the middles still look a little under baked. Every fiber of my being rebels. A is not a fan of this practice, so when attempting to bake an entire 3 dozen oatmeal raisin cookies for his college graduation, it was a bit trial and error.
My fiancé so generously volunteered to taste test each batch to ensure proper doneness. Each time he would try one and pronounce it “doughy”. Crestfallen, I would return to the kitchen to try again. Each successive batch I would leave the Oatmeal Raisin Cookies in the oven for an extra minute, because not even my brother likes crunchy cookies. Shudder! I think I finally got it on the last batch. I tried, A, I tried!
I stacked the cookies in a plastic baggie and delicately placed them atop his real present in my carry-on. TSA has no respect for home baked cookies. Unfortunately after all that effort I presented my brother with Oatmeal Raisin Crumbles. Fortunately he just laughed and they disappeared all the same!