Excerpted with permission from The Margaret Palca Bakes Cookbook: Cakes, Cookies, Muffins, and Memories from a famous Brooklyn Baker by Margaret Palca. Copyright 2018 by Skyhorse Publishing, Inc.
Currently located on Columbia Street in Brooklyn, Margaret Palca Bakes has been supplying baked goods to the New York City community for more than thirty years. In this beautiful and lavishly illustrated cookbook, The Margaret Palca Bakes Cookbook, Margaret Palca shares practical baking tips and step-by-step techniques to make eighty of her bakery's most popular recipes. Butter, eggs, and sugar (she accepts no substitutes) help make her delicious recipes foolproof. Recipes include Margaret's famous rugelach, blueberry muffins, incredible carrot cake, and much more!
The oatmeal raisin cookie is next in popularity after the chocolate chip cookie. I have tried using dried cranberries, chocolate chips, nuts, once even Froot Loops! I’ve tried oat bran when it was trendy and made a gluten-free version (nobody is immune to the latest food fads), but I always come back to the traditional oatmeal raisin cookie—this recipe has staying power.
Recipe: Oatmeal Raisin Cookies
MAKES 36 COOKIES
1½ cups unsalted butter at room temperature
1 cup granulated sugar
2 cups brown sugar
2 extra-large eggs
½ tsp. vanilla
¼ cup water
2 cups all-purpose flour
3 cups quick oats
¾ tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
2 cups raisins
Preheat oven to 350°F. Spray a 10 x 15-inch cookie sheet or line with parchment. In the bowl of an electric mixer beat the butter and sugars until well combined. Break eggs in a small bowl and add to the mixer with the vanilla and water. Beat until combined. Measure flour, oats, baking soda, salt, and cinnamon into a bowl and add to mixer. Beat on low speed until combined, then add the raisins. Form the dough into balls about the size of a ping pong ball on the cookie sheet. If the dough is very soft you can chill it for about 30 minutes so it will be easier to form into balls. The cookies will spread while baking, so fit no more than 8 to a cookie sheet. Bake for 10 to 12 minutes or until lightly brown. Allow to cool completely. Make more cookies or store dough in the refrigerator for up to 2 weeks or frozen for up to 3 months.
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