Located in the heart of Bluegrass horse country, Wallace Station is known for giant sandwiches on homemade bread and from-scratch baked goods. All items from the bakery are made with Weisenberger flour (milled right down the road in Midway), real butter and Jamieson chocolate (imported from Ghana and packaged in Winchester). A bakery case right inside the front door entices customers with giant drop cookies, bar cookies and brownies. Oatmeal raisin has been one of the most popular since opening day.
Ingredients
SERVINGS: 3½ Dozen
- ½ pound (2 sticks) unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 cups old-fashioned oats
- 1½ cups raisins
- 2¼ cups Weisenberger
- all-purpose flour
Instructions
- Preheat oven to 375°. Line two heavy baking sheets with parchment and set aside.
- Beat butter until creamy. Add sugars and beat on medium-high speed until light.
- Add eggs, one at a time, beating well and scraping sides after each addition. Stir in vanilla.
- Stir baking soda, cinnamon salt and oats together in a small bowl, then add to butter mixture until well incorporated. Stir in raisins. Scrape bowl and beaters and mix again.
- Stir in flour with mixer on low speed. Blend well. Scoop out batter by heaping tablespoons (about 1 ounce) and drop on prepared baking sheets. Allow about 2 inches between each ball of dough. Dust fingers with flour and press on cookies to flatten.
- Bake for 12 to 17 minutes, rotating once halfway through; 12 minutes for softer, chewier cookies and 17 minutes for crisp. Cool on baking sheets for about 5 minutes before removing to cooling racks.
Note: For a gigantic Wallace Station cookie, scoop about 1/3 cup of dough (4 ounces) onto the prepared baking sheet and bake for about 18 to 20 minutes, rotating halfway through.
