Crash-O-Cookies

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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.

 

Crash-O-Cookies
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

 

  1. Position racks to divide oven into thirds and preheat to 350ºF.  Line two baking sheets with parchment paper.
  2. 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.
  3. Whisk together the oats, flour, cinnamon, baking soda, salt, and freshly grated nutmeg and keep at hand.
  4. 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.
  5. Add the eggs one at a time, beating for 1 minute after each addition.
  6. Beat in the vanilla, cinnamon, and baking soda.  Scrape down sides of bowl.
  7. Stir in oats and flour partially, so flour won’t fly everywhere when you turn on the mixer.
  8. Beat on low speed until dry ingredients are almost blended in.
  9. Drain raisins and pat dry with a paper towel.
  10. 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.)
  11. Drop dough by rounded tablespoonfuls onto baking sheets, spacing them 2 inches apart.  Gently press down dough until cookies about 1/2 inch thick.
  12. 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.)
  13. Cool cookies on baking sheets on wire racks for 3-5 minutes so they can firm up.
  14. Remove cookies from baking sheets and finish cooling on racks.
  15. Repeat with remaining dough, cooling baking sheets between batches.
  16. 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.

 

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