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.

Makes about 3 dozen cookies.

INGREDIENTS

  • 1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 pound (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1/4 cup packed dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup whole or lowfat milk
  • 1 cup raisins
  • 1 cup chopped walnuts

    DIRECTIONS

    Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.


    Whisk together the rolled oats, flour, baking powder, baking soda, salt,
    cinnamon, and allspice in a large bowl.


    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.


    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.