The original recipe was from: Schrafft’s of Boston Chewy Oatmeal Cookies
Epicurious | October 1999
by Brook Dojny
The New England Cookbook
yield: Makes about 3 dozen cookies
1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1/4 cup whole or lowfat milk
1 cup raisins
1 cup chopped walnuts
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But, for my cookies I substituted mini chocolate chips and dried cherries for the raisins and walnuts. And I added 1 tablespoon of cocoa powder.
Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire rack.