Lucky Oatmeal Cookies

Chris Fennimore,

Ingredients:

1 cup raisins
1 cup water
2 sticks butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oats
Red-raspberry jam

Preparation:

Cook the raisins in the water until there are only five tablespoons of liquid remaining. Drain the raisins and reserve the liquid. Cream together the butter and sugar.

Add the eggs and then the vanilla and the reserved raisin liquid. Combine the flour, salt and baking soda in a bowl and fluff with a whisk. Add to the wet ingredients and stir until just combined. Fold in the oats and raisins.

Drop by spoonfuls onto a parchment-lined baking pan. Make a small indentation in the top of each cookie. Fill with a small amount of raspberry jam. Bake at 350 degrees for 15 to 20 minutes.

This article appears in the January 2011 issue of Pittsburgh Magazine.