Fat Raisins for Bill Clinton's Favorite Oatmeal Cookies

Contributed by claudial:

• 1 c. golden raisins
• 1/2 c. dry white wine
• 2 tbsp. fresh orange juice
• 1 tbsp. dark rum
• 2 tbsp. sugar

1. Combine raisins, wine, OJ, rum, and sugar in small heavy saucepan. Bring just to boil over med. heat, stirring all the while. Lower the heat so liquid is at a bare simmer and poach for 20 minutes.
2. Remove from heat, cover pan with plastic wrap, and allow to cool to room temp. You can cover and store in fridge for up to 2 weeks. I found these made the difference in the cookies. There was a bit of liquid still in the pot after I chilled, so I dumped it into the dough without any problems (probably a tbsp. or so). You could also sub dried cherries or apricots if you like. For the cherries, use red wine or port instead of white. Enjoy!

President Clinton's Favorite Oatmeal Cookies

Contributed by claudial, who says:

Calling out all oatmeal cookie lovers! I'm an oatmeal cookie freak and have made so many different ones, but these were the best ever. It's from Sherry Yard's new book Desserts by the Yard. OMG. You won't be able to stop munching them...

• 1.5 c. all-purpose flour
• 1 tsp. baking soda
• 7 oz (1-3/4 sticks) butter, softened
• 1 c. sugar
• 1 c. packed light brown sugar
• 1.5 tsp. freshly grated nutmeg
• 3/4 tsp. ground cinnamon
• 2 large eggs, at room temperature
• 3 cups rolled oats
• 1.5 c. Fat Raisins (recipe to also on this blog)

1. Sift together flour and baking soda and set aside.
2. Cream butter on high speed until lemony yellow, about 2 min. Scrape down sides. Add sugars and spices. Continue to cream on high until it is smooth and lump-free, about 2 min. Scrap down mixture again into bowl.
3. Add eggs one at a time, scraping down after each. Beat on low for 15-30 seconds, until eggs are fully incorporated. Scrape down again.
4. On low speed, add flour mixture, beating until all is incorporated. Scrape down yet again. On low speed, mix in oats and raisins.
5. Scoop out dough and chill for 1 hour. (She rolls in parchment logs, but I just made the optional drop version). You can freeze for up to 1 month or refrigerate up to 3 days. She makes a note that this recipe is specially designed for that as oatmeal cookie dough can become hard and dense if not baked right away because the oatmeal will soak up the extra moisture in the dough. Who knew? I baked after both freezing the dough for about a week and after it was in the fridge for about 2 days).
6. Preheat to 350. Line baking sheets w/ parchment. I used a 1/8 c. ice-cream scoop to scoop onto cookie sheets. Give them some room to spread. Bake for 12 minutes and then rotate for another 5. (I found baking for 7-8, then rotating for another 7-8 was even better so edges were golden but middle was chewy).

Can be stored for up to 3 days at room temp. Yard's story behind the cookies (paraphrased): She's the pastry chef at Spago. They were catering a private party and she found out Bill was allergic to chocolate (poor thing). She whipped up these cookies instead.