Super rich and chewy, these little guys changed my entire worldview on oatmeal raisin cookies.
Raisin cookies are a blasphemous lie.
At least I’ve always felt that way. It could be that I’m used to seeing chocolate chip cookies with oatmeal, but so many times I’ve reached for a treat with that trademark oatmeal texture and dark spots, expecting to bite into delicious melty chocolate, only to come away with desiccated fruit. So needless to say, I’m not usually a fan. I’ll admit, there has been the occasional one that’s made me question my distaste for them, but by and large, I am unimpressed.
But these cookies have changed that. These are amazing. Not amazing for oatmeal raisin cookies, just flat out amazing.
We were browsing one of our favorite blogs when we stumbled across this recipe. She had adapted it from the Sadelle’s bakery in Manhattan, and the timing was rather fortuitous as we were heading to New York a couple of weeks later to meet up with some friends. And so on a brisk Sunday morning, wanting to conduct thorough research (for science you see), we made a little detour on our way to our favorite NYC brunch spot (Jane – go on a Sunday and order both the French toast and the BLTE – even if it’s just you) and got a cookie.
Hey, it has oatmeal, which makes it a breakfast food, and breakfast is before brunch, so you can take those judgmental stares elsewhere, m’kay?