Oatmeal Cookies

I suddenly realized I put up the recipe for fat raisins, but forgot the cookies that went with them.  Oops!  So here are President Clinton's favorite oatmeal cookies.  They are so good, that my father has yet to make a Clinton joke while eating them.  A miraculous feet indeed.  As it turns out, William Jefferson Clinton is allergic to chocolate.  No wonder he is a sex addict.  If I could not have the great pleasure of chocolate in my life, I too might go off the rails.  This recipe comes from Baking by the Yard, by Sherry Yard the pastry chef at Spago.  (Filed under baking, Rick white people, nonNYC). 

President Clinton's Oatmeal Cookies

1 1/2 cups flour
1 t baking soda
7 ounces softened butter
1 cup sugar
1 cup packed brown sugar
1 1/2 teaspoons nutmeg
3/4 teaspoons cinnamon
2 large eggs, room temperature
3 cups rolled oats
1 1/2 cups fat raisins 

Sift flour and baking soda and set aside
In the bowl of a mixer with the paddle attachment, cream butter until it is lemony yellow, about 2 minutes.  Scrape down sides of the bowl, and add sugar, brown sugar, nutmeg, and cinnamon.  Continue creaming the mixture on high speed until it is lump free, abut two minutes.  Again, scrape down the sides of the bowl.

Add the eggs, one at a time, beat at low speed for 15-30 seconds.  

On low speed, add the sifted flour mixture, beating until all of the flour is incorporated. Scrape down the sides of the bowl, and on low speed add the oats and raisins.  

Divide the dough in half and create a log on wax paper, about 2 inches wide and 12 inches long.  (Do this with both halves.). Wrap up in wax paper and pop it in the fridge for a minimum of an hour.  You can keep it in the fridge for three days, or in the freezer for 1 month.  

Preheat oven to 350.  Grease cookie sheets or cover with parchment paper.  Slice off 1/2 inch rounds from the logs and space the cookies 2 inches apart.  Bake for 12 minutes and rotate cookie sheets.  Then bake for another 5-8 minutes.  Because I have a convection oven, I did not rotate the sheets.  

When done, remove from oven and side parchment onto work surface to cool.