My love for the chewy cookie knows no bounds. So while I make lists to organize myself so I don’t freak out over the hurricane that is this week, know that I’m chomping on one of these chewy sweets for that well-deserved sugar rush. I tell myself, if I make a list, if I create some order, everything will be okay. So far, I’m all packed, I’ve booked and managed all itineraries (as well as a new side sojourn to Melbourne — all recommendations welcome!), and today, in addition to me being onsite at my consulting gig, I’ve got to make the Odyssean list of calls relaying that I’ll be out of the country. Note to all: I’ll likely be spacy the next two days until I’m actually on a plane.
Just one question: Are we there yet??!
INGREDIENTS: Recipe courtesy of Sarabeth’s Bakery: From My Hands to Yours
2/3 cup superfine sugar
2/3 cup packed light brown sugar
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp fine sea salt
1 1/2 cups old-fashioned (rolled) oats
16 tbsp (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes
1 tsp pure vanilla extract
2 large eggs, at room temperature, beaten
1 1/2 cups seedless raisins
1/2 cup hulled sunflower seeds
Position racks in the center and top third of the oven and preheat to 350F. Line two half-sheet pans with parchment paper.
Rub the superfine sugar and brown sugar together through a coarse-mesh sieve into medium bowl. Sift the flour, baking soda, and salt into another bowl, then add the oats and stir well to combine.
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add the sugar mixture, then the vanilla. Beat, occasionally scrapping the bottom and sides of the bowl, until the mixture is pale yellow and very light-textured, about 3 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. In thirds, beat the dry ingredients into the creamed mixture, beating just until each addition is incorporated. Mix in the raisins and sunflower seeds. Do not over mix.
Using a 2-inch-diameter ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are light golden brown, 15 to 18 minutes. Cool completely on the pans. (The cookies can be stored in an airtight container at room temperature for 5 days.)