Best Recipe’s Best Recipe: A Review
One of my favorite desserts, and sweet treats in general, are cookies. Cookies are a universally loved sweet, coming in a variety of types, shapes, and sizes. One specific type of cookie that is very popular is the oatmeal raisin cookie. These cookies are easy to make, and delicious, if you have the right recipe. One recipe that is highly recommended is Christopher Kimball’s Best Recipe Big and Chewy Oatmeal-Raisin Cookies. From my experience, it was a very satisfying recipe, accompanied with a noticeably rewarding and delicious result. (you will find the recipe at the bottom of the article.)
One unique and delightful aspect of this recipe is it goes into great depth, and explains every minor detail. This can be very helpful to any first time baker who may need thorough guidance. For example, a cookie with lots of spices is preferred in my opinion, but the ingredients did not include many spices at all... this recipe allows you to change the ingredients however you see fit, and even includes different variations of the cookie along with the core recipe. Additionally, this recipe has very clear instructions, allowing for a very easy and smooth baking process. The steps provide a very detailed yet straightforward procedure, guaranteeing no mistakes. Before the directions are stated, there is a large explanation on how exactly the recipe was formed, and why each ingredient or step was done as it was. This was very interesting and helpful to fully understand the recipe.
I baked these cookies along with my two sisters. During quarantine, we have been forced to become very creative in order to stay entertained. With the exception of my older sister, my family has never been a very big cookie maker family. However, we love to eat cookies (or any sweet treat in general), so we thought a time like this, where we spend a large duration of our day at home, was a great time to start. My older sister loves oatmeal cookies, even if it’s just the cookie dough, so we thought we would begin our cookie baking journey with that. We use our Best Recipe cookbook a lot, as it includes many basic cooking and baking recipes, and is very useful, so we thought that would be the perfect place to start, and we were not disappointed. One highly recommended serving suggestion, which my family and I have used many times before and used with these cookies, is making ice cream sandwiches out of them. With the overall cookie easy to bite through, using them accompanied with ice cream is a magnificent way to enjoy these sweet treats.
In my baking experiences, I have endured cookies that are too hard, do not have enough flavor, or the recipe does not give the finest suggestions on how to create them. This was the case for one cookie recipe I tried. Compared to Best Recipe’s oatmeal raisin cookies, it was by far inferior. There was no fault in the ingredients and the cookie dough was delicious. However, the directions advised to leave the cookies in the oven for a continuous amount of time, resulting in noticeably dry and hard cookies. Another example that was not as delicious as Best Recipe’s oatmeal raisin cookies, was a chocolate chip cookie recipe. These cookies lacked the chewy and soft aspect that is so thoroughly enjoyed in these desserts. Although it was still a tasty treat, it was nowhere near the level of these oatmeal raisin cookies.
In conclusion, I highly recommend the Best Recipe’s oatmeal raisin cookies. Even though the body of this cookie was not crisp, the oats and edges were slightly browned and crumbly, creating a perfect balance of soft and crispy. As I stated earlier, these cookies do not require many supplies, time, or patience in order to make them either. With clear instructions, and scrumptious flavor and texture, this is a recipe that is beyond compare. These cookies are easy, yet delicious, and should be enjoyed by all.
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon of freshly grated nutmeg
½ pound (2 sticks) unsalted butter, salted
1 cup light brown sugar packed
1 cup granulated sugar
2 large eggs
3 cups rolled oats
1 ½ cups raisin (optional)
Adjust oven racks Too low and middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.
Whisk flour, salt, baking powder, and Nutmeg together in medium Bowl.
Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment lined cookie sheet, leaving at least 2 in between each ball.
Bake until cookie edges turn golden brown, 22 to 25 minutes. ( Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.
Date Oatmeal Cookies: Follow recipe for Big and Chewy Oatmeal Cookies, substituting raisins with 1 ½ cups chopped dates.
Ginger Oatmeal Cookies: Follow recipe for Big and Chewy Oatmeal Raisin Cookies, adding ¾ teaspoon ground ginger to flour and other dry ingredients and omitting raisins.
Chocolate Chip Oatmeal Cookies: Follow recipe for Big and Chewy Oatmeal Cookies, omitting nutmeg and substituting raisins with 1 ½ cups semi-sweet chocolate chips.