by diane brown
Diane was too busy teaching couples how to cook romantic meals this month to contribute her usual dish, but she did send us the following note along with her famous oatmeal cookie recipe.
I published Diane’s Six Spice Oatmeal Raisin Cookie in Gourmet magazine in 1997, and it has been the most loved/hated cookie recipe on Epicurious since, with 3.5 forks and over 175 reviews. Now, Gourmet Magazine’s James Beard award-winning public television show has featured it on their Just Desserts episode. Of all of the dessert recipes in the WORLD, mine was described by Ruth Reichl as “an innocent oatmeal cookie” that builds into “an explosion that takes place in your mouth.” Check out my little starlet cookie in this video: http://www.gourmet.com/diaryofafoodie/video/2008/01/108_justdesserts_fullep
Diane’s Six-Spice Oatmeal Raisin Cookies
makes abour 60 cookies
1 1/2 c all-purpose flour
1 t ground cinnamon
1 t freshly grated nutmeg
1 t ground ginger
1 t ground cumin
pinch of ground cloves
pinch of cayenne
1/2 t baking soda
1/2 t salt
1 c unsalted butter, softened
1 c packed brown sugar
1 large egg
1 t vanilla
3 c old-fashioned or quick-cook oats
1 c raisins
Put oven rack in middle position and preheat to 375 degrees.
Sift together flour, spices, baking soda, and salt into a bowl. Beat together butter and sugars in a large bowl with an electric mixer until light and fluffy, then beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).
Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
Read the epicurious user reviews of Diane’s cookies here: http://www.epicurious.com/recipes/food/reviews/Dianes-Six-Spice-Oatmeal-Raisin-Cookies-100764
