Founded in Boston in the nineteenth century, Schrafft's shops soon became renowned for the quality of their candies, ice creams, and especially their cookies. Eventually they opened several stores in New York City, but according to food writer and food historian Judith Jones, true Schrafft's cookie aficionados believed that the Boston version of their oatmeal cookies was superior, and so they would travel to Boston by train to buy them. This recipe is based on the original Schrafft's formula but I've added some dark brown sugar for the rich color and flavor that it imparts. This is a soft, pleasantly chewy cookie, with plenty of raisins and nuts.
Recipe information
Yield
Makes about 3 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
Step 2
Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
Step 3
Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
Step 4
Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.
