Really? Best in the World Oatmeal Cookies? Well, that’s what they are called. The story behind these cookies: About 1987, we were living in an apartment in Beaverton, Oregon. Grant was in school, and I was working. Corrine was about 3. I baked up a batch of these, and sent Grant over to the neighbors apartment to share. When he came home he said-
“They said thanks for the cookies. I told them you said they were the best oatmeal cookies in the world.”
I didn’t say they were the best oatmeal cookies in the world, that’s the name of the recipe.
Sheesh. So, over 20 years later, we still laugh about the name of these cookies. I guess you had to be there. Really, really yummy.
Best in the World Oatmeal Cookies
Pinch of Salt Lake Cookbook
2 cups raisins
1/4 cup water
1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 3/4 cups flour
2 1/2 cups old fashioned oats
1/4 cup cornstarch
Preheat oven to 350 degrees
Bring raisins and water to a boil in a small saucepan, Cover and turn off heat. Or place raisins in small bowl and add 1/4 cup water. Microwave for about 2 minutes covered with Saran wrap. Let sit for about 5 minutes.
In a large bowl cream butter and sugars together for 2 minutes.
Add eggs and beat until mixture is light and fluffy.
Add vanilla. Add dry ingredients and mix just until all wet and dry ingredients are incorporated. Drain raisins and add to dough. With a 2 inch scoop, make balls and place on lightly greased cookie sheet. Bake for about 7-8 minutes. Cookies will be slightly under baked. Let sit until completely cool.
-Don’t over mix after adding the dry ingredients.
-You may use either regular or golden raisins.
-No salt in this recipe. But sometimes I add 1/2 teaspoon.