Back when we were in the thick of pie-making season (*sigh*) I discussed ranking of pie flavours, deciding that unquestionably strawberry rhubarb belongs in everyone’s top 3 list without much contention. Cookie rankings are a touch more contested as the divide between flavours seems more divisive than unanimous. Among the most hotly-debated favourite flavours of cookies lies today’s contender: oatmeal raisin. For some, the ultimate comfort cookie; warm and spiced with the thick chew of oats and sweet raisins. For others, a waste of cookie dough as it contains no chocolate and instead substitutes with nature’s biggest disappointment, the raisin. Y’all know raisins are just terribly thirsty, shriveled-up little grapes right?
I’m sure you cannot possibly divine which camp I fall into because I always play my cards so close to the chest when it comes to food preferences. Despite decidedly not being an oatmeal raisin fan, I concede that a proper, lacy-edged, soft-centred, warm oatmeal raisin cookie is not so offensive after all. BA boasts an appropriate recipe for this, one which leaves plenty of room for edges and centres due to their enormous size in the first place. My own recipe, a prior Christmas baking rotation favourite, always uses oats but allows the raisins to be a take-it-or-leave-it kind of deal. It’s really more like if you designed your ultimate trail mix and then baked it into these crisp-bottomed cookies (and maybe drizzled warm chocolate on top). Both recipes will give bestow upon your house a scent situation that could never be replicated by some shitty candle, even though I’m sure Yankee Candle already has a product in existence with the label “oatmeal cookie kitchen”. For god’s sake, if they have a candle scented as “a child’s wish” (that’s a true fact, look it up, this company is hideous), I’m sure they’ve already gone through the roster of normal smells and are now onto the creepy, impossible-to-prove ones.