Cookies for Martin

Believe it or not, after a week-long business trip to Arizona last week, I was dying to get back into the kitchen. Eating out / eating hotel food every night for five days straight is not exactly my idea of fun. However, with dinner plans all weekend, I knew that I would only have an opportunity to utilize my neglected kitchen during the day on Saturday. Thankfully, I quickly found good reason!

My grandparents, who were in town for the weekend, live next door to an elderly man named Martin. Martin is in great shape for a 96 year old (I think 96 is the right age...) - he still mows his lawn himself (although, it takes a few days) and whenever I've seen him out in public he is always dressed in a crisp, pressed suit, no matter what. Sadly, recently Martin had to make a trip to the hospital, and my grandparents have been helping him out since. While visiting, my grandfather (cookie-lover himself) mentioned that Boy, does Martin sure love cookies. So, inspired, I took to the kitchen to whip up an extra-large batch of Classic Oatmeal Raisin Cookies, big enough so that Grampy, Martin and yes, of course, Josh could all indulge a little.

I've found the key to making these cookies is making sure they are adequately spiced and, even more importantly, ensuring you buy the best, most plump, juicy raisins you can find (not the half-dried ones living in the back of your pantry). Trader Joe's sells them buy the pound, and I've found those to be more than satisfactory. The result is cookies that are moist, chewy and flavorful - a perfect little pick me up.

Classic Oatmeal Raisin Cookies (makes about 3 1/2 dozen)

1 1/4 C. flour

2 sticks unsalted butter, softened

3/4 C. brown sugar

3/4 C. sugar

2 eggs

2 teaspoons vanilla extract

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt
3 C. rolled oats

1 C. raisins

Preheat oven to 375 F.

In a mixing bowl, beat the sugars and butter until creamy. Beat the eggs and the vanilla into the butter mixture until smooth.

In a small bowl, whisk together the flour, baking powder, soda, salt, nutmeg and cinnamon. Add the flour mix to the butter mix and stir together until well blended. Add the oats and the raisins and blend.

Drop measured tablespoons onto greased baking sheets. Flatten the cookies with your hands to shape. Bake about 8-10 minutes, rotating sheets halfway through baking for even browning. Let cool 2 minutes on the sheets, and then remove to racks to cool completely.

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