Usually, oatmeal-raisin cookies are such a fraud. They disguise themselves as chocolate-chip, but then you take a bite and get a big letdown. Usually. The ones I speak of are usually found in super-market bakery sections. They’re bland, dry, cloying, and lacking in any general character.
Not mine. Never mine. I am a notorious oatmeal-raisin cookie snob. I only eat mine. Mine don’t just have the raisins that we all know and love, but as I’ve mentioned before, when a recipe says something like 1c raisins or nuts or chocolate chips or coconut, I split the difference and add all the “ors” equally.
After a few rounds of trial-and-error, the following recipe is a tried-and-true winner. Don’t worry about its calling for salted butter, salt, and roasted-salted nuts; I use these ingredients exclusively and never experience over-salted bakes.
1/3c packed dark brown sugar
1/4c salted butter, softened (or coconut oil if you prefer, but beware the cookies will spread more when baking)
1/2tsp baking soda
1/4tsp baking powder
1-1/2c quick-cooking rolled oats
1/2c AP flour (or 1/4c AP flour +1/2c almond flour)
2tbsp raisins (mixed dried fruit chopped into small pieces is also really good)
2tbsp roasted, salted mixed nuts (slightly crushed)
2tbsp mini chocolate chips
Combine ingredients in a large bowl stirring by hand just until all is combined. Scoop out and roll generous pinches (however big or small you prefer) and place on an ungreased cookie sheet about 1-2in apart. Press down on each ball slightly to make a fat “patty.” Bake in a 375º oven for 10min. Should make about 15-30 cookies depending on size.
I typically bake off one pan and then freeze the rest of the dough in 1-2in preformed balls in a baking pan to store in a freezer bag for later. I can grab 2-4 and bake as usual (adding 1-2min if baking from frozen) whenever I want without having to have cookies laying around all the time. They maintain their flavor and they’re a convenient weeknight dessert.
What is your favorite “spin” on oatmeal cookies?