Tracey Zabar (above) wrote "One Sweet Cookie," in which 70 well-known New York chefs give her their favorite cookie recipes. And yes, she's related to the famous Zabar family and the kitchen, shown here, looks pretty grand.
I leafed through the volume, very nicely printed and photographed by Rizzoli, and wanted to call in sick for a week of cookie baking. The oatmeal-raisin cookies from Maury Rubin of City Bakery were burning a hole in my curiosity. I've been searching for a very crisp cookie with a little chew, not a soft round like usual.
Alas, the book sat and sat on my desk until this weekend, when I thought it imperative to fill the freezer with cookies, just in case Hurricane Sandy cut power and heat and we were huddled in front of the fire. We have wine, plenty of chicken soup, thanks to a pressure-cooker batch I made yesterday, some baguettes and cheese, lots of apples, canned beans if things get real tough, and now cookies. Couldn't wait for the emergency to eat them. This recipe is perfect.
Makes 4 dozen
Allow time for the batter to sit overnight, then come to room temperature.
1 1/2 cups flour
1 teaspoon baking soda
Pinch of salt
2 1/2 cups regular oats
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups raisins
1. In a bowl, whisk the flour, baking soda, salt, and oats to blend them.
2. In a mixer fitted with the paddle attachment, cream the butter. Add the brown and granulated sugars and beat to blend them. Beat in the egg and vanilla.
3. Scrape down the sides of the bowl. Beat in the flour, half at a time.
4. Remove the bowl from the mixer stand. With a wooden spoon, stir in the raisins. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate overnight or for up to 1 day. Let the batter sit at room temperature for 1 hour or until pliable enough to scoop.
5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
6. Scoop walnut-sized balls of dough onto the sheets, setting them 2-inches apart. Bake the cookies for 15 minutes or until they are just firm and the edges are golden. Slide the parchment onto wire racks to cool for a few minutes, then use a wide metal spatula to transfer the cookies directly to the racks. Continue baking cookies until all the batter is used. Store in an airtight container. Adapted from "One Sweet Cookie"
What's cooking in the world of food.
ContributorsSheryl 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.