Crash-O-cookies are soft and chewy in the centers, but crispy at the edges when fresh out of the oven. I brought these to a birthday party and they vanished pretty quickly.
From Dorie Greenspan’s Dorie’s Cookies
Yield: 50 cookies
- 1 1/2 cups plump, moist raisins
- Hot tap water, rum, red wine, brandy, cognac, or black tea to soak raisins
- 3 cups old-fashioned rolled oats (not quick-cooking)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2/3-3/4 cup white sugar
- 2/3-3/4 cup light brown sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 9 oz best-quality milk/bittersweet chocolate, finely chopped OR 3/4 cup milk/semisweet chocolate chips
- Position racks to divide oven into thirds and preheat to 350ºF. Line two baking sheets with parchment paper.
- Put raisins in a bowl and cover with hot tap water OR your choice of alcohol OR tea. Let them soak while you make dough.
- Whisk together the oats, flour, cinnamon, baking soda, salt, and freshly grated nutmeg and keep at hand.
- Using a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat butter, sugars, and salt at medium speed until smooth, about 2 minutes.
- Add the eggs one at a time, beating for 1 minute after each addition.
- Beat in the vanilla, cinnamon, and baking soda. Scrape down sides of bowl.
- Stir in oats and flour partially, so flour won’t fly everywhere when you turn on the mixer.
- Beat on low speed until dry ingredients are almost blended in.
- Drain raisins and pat dry with a paper towel.
- Add raisins and chocolate chips. Mix on low speed just until blended. (At this point, the dough can be wrapped well and chilled for up to 3 days.)
- Drop dough by rounded tablespoonfuls onto baking sheets, spacing them 2 inches apart. Gently press down dough until cookies about 1/2 inch thick.
- Bake for 13-15 minutes, rotating sheets top to bottom and front to back after 7 minutes. The cookies will be golden brown on top, only slightly firm around the edges, and still pokeable (maybe even a bit wet looking) in the centers. (If the dough were refrigerated and became very hard, you might have to add another minute or so to the baking time.)
- Cool cookies on baking sheets on wire racks for 3-5 minutes so they can firm up.
- Remove cookies from baking sheets and finish cooling on racks.
- Repeat with remaining dough, cooling baking sheets between batches.
- Covered, the cookies will keep at room temperature for at least 4 days. They can be wrapped airtight and frozen for up to 2 months.