Makes: 2 to 3 dozen
Time: About 30 minutes
One of the most accommodating doughs, these cakey cookies beg for add-ins. Just about any dried fruit can be used in place of the raisins, but don’t stop there; try adding crushed nuts, nut butters, or chocolate. The dough can handle up to 1½ cups of extras.
1. Heat the oven to 375°F. Cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating after each addition until just combined, then add the vanilla and mix to combine.
2. Mix the oats, flour, baking soda, cinnamon, and salt together in a medium bowl. Gradually add the dry ingredients and the milk to the butter mixture, mixing on low speed. Stir in the raisins by hand.
3. Drop tablespoon-size mounds of dough onto ungreased baking sheets about 2 inches apart. Bake for 12 to 15 minutes, until lightly browned. Cool for about 2 minutes on the sheets before transferring the cookies to wire racks to finish cooling. These will keep in an airtight container for a day or two.
CHEWY OATMEAL RAISIN COOKIES Omit the milk and add 1 tablespoon molasses with the vanilla.
OATMEAL CHOCOLATE CHUNK COOKIES Chop 8 ounces dark chocolate into chunks and substitute for the raisins.
CHERRY WHITE CHOCOLATE CHUNK OATMEAL COOKIES Swap ¾ cup dried cherries for the raisins and fold ¾ cup white chocolate chunks into the finished dough.
OATMEAL APPLE COOKIES Instead of raisins, use 1½ cups chopped dried apples (about 5 ounces). Substitute unsweetened applesauce for the milk.
OATMEAL CARROT COOKIES Replace the raisins with peeled and grated carrots (or parsnips). Add a pinch of nutmeg and/or ground cloves along with the cinnamon.
OATMEAL RUM RAISIN COOKIES Soak the raisins in ½ cup dark rum until plump, a couple of hours. Discard (or drink) whatever rum is left over. Include a handful of chopped pecans if you like.
COCONUT COOKIES Even chewier than oatmeal: Increase the flour to 2 cups and substitute shredded unsweetened coconut for the oats. (If you can find only sweetened coconut, decrease the granulated sugar to ¼ cup.) Use coconut milk instead of regular milk. Add a tablespoon or so of grated lime zest if you like.
VEGAN OATMEAL RAISIN COOKIES Instead of butter, use ½ cup melted coconut oil. Mix 2 tablespoons ground flaxseeds with 6 tablespoons water until smooth; let sit for a few minutes, until the mixture is gelatinous, and use this in place of the eggs. Use your favorite non-dairy milk.
CRUNCHY OATMEAL TOFFEE COOKIES These have a good snap and pronounced caramel flavor: Use 1¼ cups brown sugar and ¼ cup granulated. Omit 1 egg. Substitute chopped toffee for the raisins.
TRAIL MIX COOKIES Decrease the raisins to ½ cup; add ½ cup each shredded unsweetened coconut, peanuts, and chopped chocolate into the dough.
WHOLE GRAIN SPICE COOKIES Whole grain flours create a heartier cookie with a nutty flavor that can handle more spice. Try dark rye, barley, brown rice, kamut, spelt, or whole wheat flours; use one type or experiment with the ratios: Decrease the brown sugar to ¾ cup and add ¼ cup molasses. Substitute whole grain flours for the all-purpose. Add ½ teaspoon ginger and ¼ teaspoon each allspice and nutmeg along with the cinnamon. Increase the milk to ½ cup.
LACY OATMEAL COOKIES Almost like Tuiles, these cookies contain no flour: Omit the flour, baking powder, and milk. Melt the butter and combine it with the sugars, oats, and salt; beat in the eggs. (For a thinner, crispier cookie, decrease the oats to 1½ cups.) Flatten a bit with the back of a spoon. Bake at 350°F on greased baking sheets for 8 to 10 minutes; let rest for just a minute before carefully transferring to wire racks to finish cooling.