July 5, 2010

Presidential Oatmeal Raisin Cookies

A good fit for any 4th of July feast. This oatmeal raisin cookie is a favorite of former president Clinton's.

A fine recipe, although I think next time around I'll add a touch more butter, why not make it easy and toss in the full 2 sticks (8 ounces)? Also, cut a bit of the sweetness by 1/8-1/4 cup. Serve as an ice-cream sandwich layered with cinnamon, ginger or vanilla bean gelato.

President Clinton's Oatmeal Cookies
Makes 48 small or 24 large cookies
adapted from Desserts By The Yard
1 1/2 cups AP flour
1 t baking soda
7oz (1 3/4 sticks) unsalted butter, softened
1 cup sugar
1 cup packed brown light brown sugar
1 1/2 t freshly grated nutmeg
3/4 t ground cinnmon
2 large eggs
3 cups rolled oats
1 1/2 cups Fat Raisins **Yard's recipe below

Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Sift together the flour and baking soda and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cram the butter on high speed until lemony yellow, about 2 minutes. Scrape down the sides of the bowl and the paddled. Add the sugar, brown sugar, nutmeg, and cinnamon. Continue creaming the mixture on high speed until it is smooth and lump-free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

Add the eggs one at a time, scraping down the bowl and paddle after each addition. Beat on low speed for 15-30 seconds, until the eggs are fully incorporated. Scrape down the sides of the bowl and the paddle.

On low speed, add the sifted flour mixture, beating until all of the flour is incorporate. Scrape down the sides of the bowl. On low speed, mix in the oats and raisins.

Drop the dough by the heaping tablespoon full (for large cookies) onto the prepared baking sheets, spacing 2 inches apart. I prefer to use an ice-cream scoop for uniformity. Bake in the preheated oven for 10-12 minutes then rotate and bake until golden brown, approximately 5-8 minutes.

**Fat Raisins

1 cup golden or Red Flame raisins
1/2 cup dry white wine
2 T fresh orange juice
1 T dark rum
2 T sugar

Combine the raisins, wine, orange juice, rum and sugar in a small heavy saucepan and bring just to boil over medium heat, stirring constantly. Lower the heat so the liquid is barely simmering and poach for 20 minutes.

Remove from the heat, cover the pan with plastic wrap, and allow to cool to room temperature. Transfer to an airtight container and store in the fridge.
The raisins will keep for up to 2 weeks.

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