I have been a fan of oatmeal raisin cookies for as long as I can remember, but it seems my admiration is not shared by all, thanks to a polarizing key ingredient — raisins. “Mealy,” “cloying sweetness” and “they are eww” are just some of the responses I got to an informal Twitter poll asking why people dislike them. Setting “eww” aside, this recipe does address raisins’ texture and sweetness.
Writer and cookbook author Charlotte Druckman suggested soaking the raisins to tackle the texture problem, and I quite enjoyed the plump, softened fruit suspended among the oats. This recipe calls for a quick plump on the stove with just water, but whiskey, spiced rum and/or the addition of cinnamon sticks, star anise or cloves to the pot would be nice flavor enhancers. And for those who think raisins have a “cloying sweetness,” the cookie batter itself is not very sweet,