Chef Yards Oatmeal Raisin Cookies

Name: Chef Yards Oatmeal Raisin Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 1 1/2 cups golden raisins; 3/4 cup dry white wine; 3 tablespoons fresh orange juice; 1 1/2 tablespoons dark rum; 3 tablespoons granulated sugar; 1 1/2 cups flour; 1 teaspoon baking soda; 1 pinch salt; 14 tablespoons unsalted butter, at room temperature; 1 cup granulated sugar; 1 cup light brown sugar; 1 1/2 teaspoons freshly grated nutmeg; 3/4 teaspoon ground cinnamon; 2 eggs; 3 cups quick-cooking oats

Submitted by loveleesmile

"From chef Sherry Yard. These are ridiculous! Truely fantastic!!"

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Ready In:: 1hr
Ingredients:: 15
Serves:: 24

ingredients

RAISINS
1 ¹⁄₂ cups golden raisins
³⁄₄ cup dry white wine
3 tablespoons fresh orange juice
1 ¹⁄₂ tablespoons dark rum
3 tablespoons granulated sugar
BATTER
1 ¹⁄₂ cups flour
1 teaspoon baking soda
1 pinch salt
14 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
1 ¹⁄₂ teaspoons freshly grated nutmeg
³⁄₄ teaspoon ground cinnamon
2 eggs
3 cups quick-cooking oats

directions

In a small saucepan, combine the raisins, wine, orange juice, rum, and sugar. Bring to a boil, stirring often, then lower the heat so the liquid is at a bare simmer and poach for 20 minutes.
Remove the pan from the heat, cover with plastic wrap, and cool to room temperature.
Sift the flour, baking soda, and salt.
In an electric mixer with the paddle attachment, if you have one, or the whisk, cream the butter on high speed for 2 minutes or until lemony yellow. Scrape down the bowl's sides. Add the granulated and brown sugars, nutmeg, and cinnamon. Continue beating for 2 minutes or until the mixture is smooth. Scrape down the bowl.
Add the eggs, one by one, and beat on low speed for 15 seconds. Add the flour mixture and beat just until it is incorporated. Beat in the oats and raisins with any liquid that clings to them.
Set a long sheet of parchment paper on the counter. Scoop half the dough onto it and shape it into a log. Roll it up in the paper to create a sausage. Twist the ends and wrap in plastic wrap. Do the same with the remaining batter. Refrigerate for 1 hour or for up to 3 days.
Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
Slice the dough into 1/2-inch rounds and set the cookies 2 inches apart on the baking sheets. Bake them for 17 to 20 minutes, turning the sheets from top to bottom and back to front halfway through baking, or until the cookies are nicely browned.
Slide the parchment papers off the sheets onto a heatproof counter. Let the cookies sit for 5 minutes and eat warm, or let them cool completely.