If you will indulge me, there is a story to the origin of the recipe for my favorite oatmeal raisin cookies. Among my most prized possessions is a copy of the Tenth Edition of The All New Fannie Farmer Boston Cooking School Cookbook. This isn’t any old copy, though. It is my Grandma Rosie’s copy from 1959 that, when she passed away, my Grandma Rita lovingly used. When we were cleaning out Rita’s kitchen, this was one of the best discoveries. To see their handwriting and bookmarks gives me an immense sense of connection and love. These ladies were wonderful grandmothers to me.
Before I had my own (third-hand) copy of this book, I used my mother’s. Before that, I merely enjoyed the things she made from it. The recipe for the oatmeal cookies of my childhood came from this book. When fall comes around, somehow oatmeal raisin cookies seem just perfect. While I am always happy to explore new recipes as part of my quest for the perfect chocolate chip cookie, I very rarely try new recipes for oatmeal raisin cookies. Why would I bother when I have something so tried and true in my repertoire?
The recipe for Cape Cod Oatmeal Cookies from the Fannie Farmer cookbook calls for lard and “seeded raisins or nut meats”. I make substitutions for these, but there is one ingredient that I would never dare swap out. This recipe calls for a little bit of molasses in addition to sugar. The molasses helps to keep these cookies chewy but also keeps them from being too sweet. The oats, raisins, and molasses combine for a balanced flavor. While the flavor is great, the texture is what makes these cookies divine. They are just the right combination of chewy, toothsome, and crisp at the edges. Best of all, this recipe uses melted butter, which means that you can get cookies from bowl to oven in no time flat. If you make these cookies, I think you see why the quest for the perfect oatmeal cookie ended before it began.
- 1 cup melted butter (2 sticks)
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 egg, well beaten
- 1 cup granulated sugar
- 1 tablespoon molasses
- ¼ cup milk
- 1¾ cups oatmeal
- 1 cup raisins
- Preheat oven to 350 degrees.
- Melt butter and set aside to cool slightly.
- Whisk together flour, baking soda, cinnamon, and salt.
- In a separate bowl, mix butter, sugar, egg, molasses, and milk until well combined.
- Stir in flour mixture until just combined.
- Add oatmeal and raisins, stirring until combined.
- Line baking sheets with parchment or silicon mats.
- Scoop dough into tablespoon-sized balls and place on baking sheets leaving room for cookies to spread.
- Bake on parchment or silicon mat for 12-14 minutes or until edges are golden brown.
- Transfer to wire rack to cool completely.
What’s Baking Besides Cape Cod Oatmeal Cookies
As you may be aware, my mocha chocolate chip cookies and Sconset blueberry muffin recipe both have ties to Nantucket. Moving from the Cape and the Islands, you will find many delicious cookie recipes on our Cookies Pinterest board. Since Thanksgiving is coming up, I will be baking pumpkin bread, which is a Macy’s Thanksgiving Day Parade tradition in my home. And my gingerbread cake with eggnog glaze brings together some of my favorite Christmas flavors. Finally, I would love to know what you have been baking lately. So please fill me in!