The Ultimate Oatmeal Raisin Cookies: A Timeless Recipe Perfect for Santa’s Visit & Holiday Joy
As the holiday season draws near, the magical tradition of leaving out cookies for Santa Claus becomes a cherished ritual in many homes. But not just any cookie will do for the jolly old man who travels the globe delivering cheer! Santa needs something truly special—a treat that’s not only delightfully sweet but also robust enough to fuel his long, arduous journey. That’s where these extraordinary oatmeal raisin cookies come in. This recipe, a lovingly adapted version of Maury Rubin’s iconic City Bakery Oatmeal Cookies, promises to be the perfect offering. I’ve made a few adjustments to ensure they are perfectly suited to Santa’s discerning palate, and I truly hope he appreciates the warm, spicy notes of Vietnamese cinnamon. These aren’t just cookies; they’re a heartfelt gesture, designed to bring warmth and energy to Santa as he makes his rounds.
My culinary journey with this recipe led me to introduce several enhancements beyond Maury Rubin’s original. To elevate the flavor profile, I added a touch of salt, which beautifully balances the sweetness, along with a generous splash of vanilla extract for a richer aroma and deeper taste. For an added layer of texture and nutty goodness, I incorporated toasted walnuts, which complement the chewy oats and plump raisins wonderfully. The crowning glory, however, was the inclusion of Vietnamese cinnamon, a special gift I received. Its intense, sweet, and slightly spicy notes truly transform these cookies into something extraordinary. While City Bakery famously recommended chilling the dough for optimal results, I experimented by baking some batches immediately and chilling others. The immediate bakes were surprisingly delightful, but there’s an undeniable magic that happens when the dough is allowed to rest and chill. Regardless of chilling time, these cookies consistently emerge from the oven as magnificent, generously sized treats – wonderfully sweet, satisfyingly chewy, and incredibly moist. Their substantial nature makes them ideal for packing into decorative tins or Santa’s sacks, ensuring they arrive fresh and delicious. To truly complete Santa’s snack, consider serving these delightful cookies with a glass of protein-packed milk. This thoughtful pairing will not only satisfy his sweet tooth but also help keep his blood sugar stable and energy levels high throughout his incredibly busy night.
Ingredient Insights & Recipe Notes for Perfect Oatmeal Raisin Cookies
Since I first shared my “Cookies for Santa,” an homage to the beloved City Bakery Oatmeal Cookies (a recipe discovered through the enchanting cookbook One Sweet Cookie), the culinary landscape of New York sadly saw the closure of City Bakery. This news was truly heartbreaking for many, including myself, as it was a cherished institution and a personal favorite in the city. The memory of their incredible baked goods lives on, and this recipe strives to capture that unique City Bakery essence. While my adaptation produces approximately 30 cookies, if you’re aiming for that truly authentic, grand “City Bakery style” cookie, you’ll want to significantly increase the scoop size, creating much larger, more substantial treats. The original recipe from “One Sweet Cookie” also highlighted the use of organic ingredients – organic flour, organic sugar, and so forth. I encourage you to experiment with organic components if you have access to them, as they can impart a subtle yet noticeable difference in flavor and quality, aligning with the bakery’s commitment to fine ingredients. However, even with conventional ingredients, these cookies are absolutely phenomenal.
One of the legendary secrets to City Bakery’s superior cookies was their practice of aging the cookie dough. This isn’t just a quirky tip; it’s a game-changer that profoundly impacts the final product. Allowing the dough to rest and chill for a day or two, or even longer, permits the moisture in the dough to fully hydrate the oats and flour, resulting in a more even texture. More importantly, this resting period allows the flavors to meld and intensify, creating a depth that freshly mixed dough simply can’t achieve. The sugars break down slightly, leading to a richer, more complex caramelization during baking. For me, the typical process involves shaping the dough into balls, refrigerating them on a tray, and then baking them as needed. This approach not only ensures that the cookies are always fresh but also capitalizes on the benefits of aged dough. You’ll notice that cookies baked from aged dough are not only more flavorful but also boast a superior chewiness and a beautifully golden-brown, more even bake. This simple step transforms a good cookie into an extraordinary one, worthy of a special occasion or even a regular weeknight indulgence. It’s a trick that elevates homemade baking to a professional level, making every bite a testament to patience and quality.
The intentional additions to this recipe were carefully considered to enhance the flavor and texture of the original. The extra salt, for instance, is crucial; it cuts through the sweetness and amplifies the other flavors, preventing the cookies from tasting one-dimensionally sweet. Vanilla extract, a staple in baking, adds a fragrant warmth that complements the oats and cinnamon beautifully. And those toasted walnuts? They introduce a delightful crunch and a nutty depth that contrasts perfectly with the chewiness of the raisins and oats. Toasting them beforehand is key, as it brings out their essential oils and intensifies their flavor, making them a more prominent feature in the cookie. These thoughtful modifications, combined with the wisdom of dough aging, contribute to a cookie that is truly greater than the sum of its parts. Each bite offers a harmonious blend of sweet, spicy, nutty, and chewy—a delightful experience that will undoubtedly earn a nod of approval from Santa himself.
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Recipe for Maury Rubin’s Adapted Oatmeal Raisin Cookies
Oatmeal Raisin Cookies for Santa
Cookie Madness
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Ingredients
- 1 ½ cups all-purpose flour (approx. 6.8 oz / 290 grams)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon Vietnamese cinnamon (or regular ground cinnamon)
- 2 ⅔ cups old fashioned oats (not instant)
- 2 sticks unsalted butter, at room temperature (230 grams)
- ¾ cup granulated sugar (150 grams)
- 1 cup plus 1 tablespoon dark brown sugar packed (225 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- ⅔ cup raisins (a mix of flame and golden for best flavor)
- ¾ cup walnuts (toasted and coarsely chopped)
Instructions
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Preheat your oven to 350 degrees F (175 C). Prepare two baking sheets by lining them with parchment paper. This prevents sticking and ensures even baking.
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In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, salt, and cinnamon. Once combined, add the old-fashioned oats and stir well to ensure all dry ingredients are evenly distributed. Set this mixture aside.
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In a large mixing bowl, using an electric mixer, beat the softened unsalted butter with both the granulated sugar and dark brown sugar until the mixture is light, fluffy, and creamy. Incorporate the vanilla extract and the large egg, beating just until they are fully combined. Switch to the lowest speed setting on your mixer (or mix by hand) and gradually incorporate the reserved flour-oat mixture. Once mostly combined, fold in the raisins and toasted, coarsely chopped walnuts. The resulting cookie dough will be quite thick and dense.
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Scoop generous, rounded tablespoons of dough—aim for about two tablespoons per cookie—and roll them into dense, uniform balls. Place these dough balls onto a plate. At this point, you can chill the dough until you’re ready to bake, which enhances flavor and texture, or bake them immediately for a quicker treat.
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Arrange the dough balls on your prepared baking sheets, leaving enough space between them for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set. Allow the cookies to cool on the baking sheets for approximately 2 minutes before carefully transferring them to a wire rack to cool completely.
These oatmeal raisin cookies are more than just a seasonal treat; they represent comfort, tradition, and the joy of homemade goodness. While they are famously designated for Santa, their rich flavor and satisfying chewiness make them a perfect indulgence for family and friends throughout the year. Imagine a cozy evening, a warm cup of tea or coffee, and one of these substantial cookies – pure bliss! They also make thoughtful, edible gifts when packed into elegant tins or cellophane bags, delighting anyone fortunate enough to receive them. For the very best results, always ensure your ingredients are at room temperature, especially the butter, as this allows for proper creaming and a light, airy dough structure. Don’t overcrowd your baking sheets; giving the cookies enough space to spread ensures even baking and beautifully golden edges. Once baked, proper cooling is essential: allowing them to rest on the baking sheet for a couple of minutes before transferring to a wire rack helps them set without breaking. Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze the baked cookies for longer enjoyment. Whether you’re baking them for a magical Christmas Eve or simply to enjoy a classic comfort, these Maury Rubin-inspired oatmeal raisin cookies are sure to become a cherished recipe in your baking repertoire. Happy baking, and may your kitchen be filled with the wonderful aroma of these truly delicious cookies!