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?
It was a pretty good cookie. Great depth of flavor, ample serving size, and richer than your standard cookie, it was a cookie worthy of emulation. But I would have to say that this recipe actually makes a better cookie than the one we got that morning. We’ve only made this recipe once, but it garnered a profound enough reaction that we had to share it. It’s incredibly soft and chewy, and the flavors taste almost caramelized.
As it’s still pretty new to us, I cannot say for sure if the 3 day refrigeration is absolutely necessary, but we will investigate and get back to you. If you want to give this recipe a go, I would recommend following it to the letter. We’re thinking about also soaking the raisins in warm bourbon instead of water for a little extra flavor. And really, an after dinner treat should be accompanied with booze, right?
When I made these, Liz had been working some crazy hours at the office, so I sent her text that there would be a treat waiting for her when she got home. When she finally made it home, she had the most noble intentions of only eating half (these are not petite cookies), but found that she just couldn’t stop. Her embarrassed confession in the morning was adorable. I didn’t feel the need to tell her I’d eaten three before going to bed.
Recipe barely adapted from Brown Eyed Baker.
- 1 cup raisins
- Hot water
- 1¼ cups all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons fine sea salt
- ¾ cup unsalted butter, slightly softened
- 1 cup light brown sugar
- 6 tablespoons granulated sugar
- 2 cups old-fashioned oats
- 1 egg
- 1½ teaspoons vanilla extract
- Combine the raisins and hot water in a small bowl and let soak for 30 minutes. Drain and discard the water, and set aside the raisins. Tip: try using some bourbon instead of water for extra flavor.
- Sift the flour, cinnamon, baking soda and salt together in a medium bowl.
- Cream together the butter, white sugar and brown sugar in an electric mixer on medium speed until light and fluffy. Scrape the sides of the bowl with a spatula as needed.
- Drop the mixer to low and add all the dry ingredients in one shot. Mix on low speed until combined.
- Keeping the mixer running on low, add the oats first, then the drained raisins, egg and vanilla extract. Mix until just combined.
- Portion out the dough in ¼-cup balls (about 2.5 oz for those who prefer to weigh it out) and place on parchment paper. These need to refrigerate for 4 days, so choose your storage container wisely. We made due with tupperware, with parchment between the layers. Store and try very hard not to snitch for 4 days.
- After your patient wait, preheat the oven to 350 degrees F. Grease a cookie sheet with nonstick spray and place the balls on the sheet with plenty of room between them. Bake until the cookies are soft in the middle, but golden brown around the edges. They will appear underdone. In our convection oven, this took about 8 minutes, but it could take up to twice as long in a conventional oven.
- Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe barely adapted from Brown Eyed Baker.
So you like cookies? Try these super chewy Rocky Mountain Chocolate Chip Cookies next!
Or these Ginger Sandwich Cookies with Cream Cheese and Lemon Curd! Mmmmm…