From The Silver Palate Cookbook
In the early 1980s, my mom discovered The Silver Palate Cookbook, with a strong background of culinary adventures, she was always looking for new and inspiring resources. She introduced me to The Silver Palate, and together, we made lots of great dishes and baked goods.
It must have been 1986, when I was sent to NYC for my job at Dean Witter Reynolds, that I set out to find The Silver Palate, a darling gem of a shop, located at Columbus Avenue and 73rd Street. It was an adventure, not exactly on the way to LaGuardia from the World Trade Center, but that was my window, and it all felt like a celebrity sighting!
Inside, I picked out a big tin, that looked like the famous shop, and filled it with all kinds of gourmet and specialty items unique to The Silver Palate. Back then, there was no issue with carry on items, so I proudly carried my prize home to Mom.
With that background, you can understand why The Silver Palate Cookbook is a favorite go to, it’s never let me down. So give these cookies a try, they are fab!!
- 12 T sweet butter
- 1/2 C granulated Sugar
- 1 C brown sugar
- 1 egg
- 2 T water
- 1 t vanilla extract
- 2/3 C unbleached all-purpose flour
- 1 t ground cinnamon
- 1/2 t salt
- 1/2 t baking soda
- 3 C quick cooking oats
- 1 C raisins
1. Preheat oven to 350°F and grease two cookie sheets (I used silpats and they worked great)
2. Cream butter and both sugars until fluffy. Add the egg and beat thoroughly. Mix in water and vanilla.
3. Sift together flour, cinnamon, salt, and baking soda; add to the egg & butter mixture and mix well. Add the oats and raisins, and mix well.
4. Form the cookies into large balls, or use an ice cream scoop, and place on cookie sheet, about 6 should fit on each sheet. With a wet hand, or the bottom of a glass, smash the ball into a large round.
5. Bake for 15 to 17 minutes (mine cooked up in 12-13 min.), until edges are done but centers are still soft. Remove to a rack and cool
Yields about 2 dozen large cookies 😋