RadioBDC Logo
| Listen Live
< Back to front page Text size +

The fabulous oatmeal cookies I baked in the lockdown

Posted by Sheryl Julian  April 26, 2013 11:04 AM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

oatmealcookcity.jpgCity Bakery oatmeal raisin-chip cookies

Makes 4 dozen


Maury Rubin of The City Bakery taught cookbook author and baker Tracey Zabar how to make tarts, she writes in "One Sweet Cookie: Celebrated Chefs Share Favorite Recipes." The version in her book uses organic flour and oats. When I made these cookies during the lockdown in Watertown after the Marathon Bombings, in what I call The Stress Kitchen, I used all chips, instead of a combination of raisins and chips. Allow at least 6 hours for the dough to sit before shaping cookies.

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 2/3 cups old-fashioned oats

8 ounces (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

1 cup packed light brown sugar

1 egg

1 teaspoon vanilla extract

2/3 cup dark chocolate chips

1/3 cup raisins

1. In a bowl, stir the flour, baking soda, salt, and oats to blend them.

2. In an electric mixer, cream the butter. Add the granulated and brown sugars and blend well. Beat in the egg and vanilla. Add half the flour mixture, scrape down the sides of the bowl, and add the other half.

3. Remove the bowl from the mixer stand. Use a large metal spoon to stir in the chips and raisins. Scrape down the sides of the bowl, press plastic wrap directly onto the surface, then cover the bowl with another sheet of plastic wrap. Refrigerate for 6 to 24 hours.

4. Let the dough sit at room temperature for 1 hour so it is soft enough to scoop.

5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

6. Scoop out about 2 tablespoons of the dough for each cookie, and place on the prepared pans, spacing them 1 inch apart. Press slightly to flatten the balls.

7. Bake for 15 to 18 minutes, or until golden brown, turning the position of the baking sheets from back to front halfway through baking. Cool on wire racks; store in an airtight containerSheryl Julian. Adapted from “One Sweet Cookie”

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.