I want to begin by saying thank you to anyone who contacted me, wondering where I was. I really appreciate your concern. I am back now and I apologize for my absence over the past month. I took a little break so I could put some extra concentration into my ongoing job hunt. I needed some time to work on writing samples, track down previous work samples and revamp some things. I am thrilled there has been some interest shown, so now I will just hope that good things are coming my way. My wish is to start the new year out with a new job, so please send the job dust my way!

Okay, on to the task at hand. It’s time to get back in the kitchen and do what I love. You are all obviously not here to listen to my job woes, you are here for that stuff that satisfies our taste-buds and fills our bellies with goodness. Well my friends, I have a good one for you today. I have to give you something great to make up for my absence, right? I don’t think this will disappoint.

Hands down, chocolate chip cookies have always been my favorite of the cookie family; that is until my husband influenced me. He loves oatmeal cookies. Not just oatmeal cookies, but oatmeal raisin chocolate chip cookies! Now, I am usually trying to find healthier versions of recipes, but when my husband’s birthday rolled around I knew I had to give him the good stuff. He isn’t really a fan of cake, but I knew a great cookie would win his heart over. So, of course I turned to my trusty Cook’s Illustrated book; which never disappoints. That is where I found, in my opinion, the best oatmeal cookie recipe. A plump, soft center with slightly crispy edges, and full of raisin and chocolate chip goodness. Not only did they win his heart over, but they won mine too. I think this cookie has taken the position as my new favorite cookie.

Enjoy the treat, and I will be back soon with an amazing appetizer recipe; just in time for the holidays!

Chewy Oatmeal Raisin Chocolate Chip Cookies

adapted from Cook’s Illustrated, The New Best Recipe

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup packed (7 ounces) light brown sugar
1 cup (7 ounces) granulated sugar
2 large eggs
3 cups old fashioned rolled oats
3/4 cup raisins
3/4 cup semi-sweet chocolate chips

Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk flour, baking powder, and salt together in a medium bowl.

Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time.

Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats, raisins and chocolate chips.

Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.

Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.

Yields: approximately 2 dozen cookies.

*In the case that you don’t want to overindulge too much, these cookies freeze well too!