Is there really anything more satisfying than a good, chewy oatmeal raisin cookie? If you're familiar with Flour Bakery in Boston, owner Joanne Chang has just come out with a new cookbook. In it, she features the shop's famous yet simple oatmeal raisin cookie. We had to try it.
We found the recipe for Joanne Chang's delightful cookies on David Lebovitz's site, and fell in love with them due to their chewy inside and crispy outside. It can be difficult to find the perfect balance between the two, but she's nailed it. And we like Lebovitz's addition of a little extra spice in his version.
Pastry chef Sherry Yard uses a trick when she adds raisins to her cookies that we thought we'd try here, too. If you're into boozy raisins (and who isn't?), take a cue from Yard and poach them in white wine and a little rum to fatten them up. Place your raisins in a saucepan and add 1 1/2 tablespoons dark rum, 3/4 cup dry white wine, 3 tablespoons orange juice, and a little sugar if you'd like. Bring to a boil, turn down the heat and simmer for 20 minutes or until the raisins have soaked up the liquid. Let the raisins cool to room temperature before adding them to your recipe.
(Images: Megan Gordon)