Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti


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Oatmeal Raisin Cookies

What are your thoughts on raisins?  Many people have strong feelings about them and either love or hate them, kind of like nuts and coconut.  As a kid, I wanted to like the Sun-maid Raisins we had in the pantry.  Those little boxes with the rosy-cheeked lass holding a big basket of green grapes were appealing to me, for some reason.  At that time, and for a long time thereafter, I was firmly in the “I do not like raisins camp.”  I wasn’t a fan of grapes either.  They, and the grapes from which they came, were too sweet {Never mind that I could eat chocolate frosting & brownie batter like nobody’s business…that’s a different story!}.  Years later, I discovered organic Red Flame grapes, and I thought they were pretty good, and even enjoyed the raisins produced from them.  They were still too sweet to eat on their own, but I enjoyed them with some nuts {and a bit of dark chocolate}.

Even though I learned to like raisins, I only wanted them in certain dishes.  Raisins were great in Hot Peanut Cereal, bread pudding and as a curry condiment, but definitely not in oatmeal cookies for sure.  Nope, not in my cookies.  Until now.  What’s different now?  I’m not certain, but I think it’s a combination of the ingredients I’m using and baking the cookies long enough for some caramelization to occur.  The coconut sugar, along with some brown sugar lends a caramel flavor, and the proper baking time adds to that flavor, as well as some crispness.  The cookies are delicious anytime {even right out of the freezer}, but are their very best the same day they are made {the same as my chocolate chip cookies}.  Freshly baked and cooled, they are a little chewy in the center, and a little crispy around the edges…cookie perfection.

Plate of oatmeal cookies

Oatmeal Raisin Cookies
adapted from The Best Recipe {Cooks Illustrated}

180 gm whole wheat pastry flour {1 1/2 cups}

1/2 tsp kosher salt

1/2 tsp baking powder

1/4 tsp freshly grated nutmeg

1/8 tsp cinnamon

1/2 pound {2 sticks} unsalted butter, softened

4 3/4 oz. light brown sugar {2/3 cup – 1 tbsp}

1 1/2 oz. granulated white sugar {2 tbsp – 2 tsp}

2 1/2 oz. blonde coconut sugar {1/2 cup + 2 tsp}

2 large eggs

10 1/2 oz. rolled oats-not instant {1 1/2 cups}

5 1/2 oz. raisins {1 1/2 cups}

6 oz. walnuts

Crunchy salt {Maldon or Fleur de Sel} for sprinkling on top before baking {not iodized table salt}

Place oven racks at the 2 center positions & preheat oven to 350 degrees.  Line 2 large cookie sheets with parchment paper.

Whisk together the flour, salt, baking powder, nutmeg & cinnamon in a medium bowl.

Using an electric mixer, beat butter until creamy.  Add sugars & beat until fluffy, about 3 minutes.  Beat in eggs one at a time.

Stir dry ingredients into butter-sugar mixture with a wooden spoon or rubber spatula.  Stir in oats, raisins & walnuts.

Chill dough for at least 15″ and up to 2 days.

Roll dough into 1 1/2 oz. balls {about golf ball size} & place 2 inches apart on lined cookie sheets.  Flatten cookies slightly with a fork, using a criss-cross motion as you would for peanut butter cookies.  You can use your hand or the bottom of a flat drinking glass.  Sprinkle generously with crunchy salt of choice.

Bake cookies for 16-20 minutes, or until they are golden brown around the edges, and the bottoms are dark brown .  Halfway through baking {8 minutes}, turn cookie sheets from back to front, and switch oven racks.

Cookies on plate including bottom

Makes about 30 cookies

Notes:

  • These cookies are best when the bottoms are dark brown, and perhaps even a little glossy.
  • You can freeze shaped cookies to bake later, adding a little extra time if you bake them while frozen.  I usually like to let them thaw out before baking, although you can bake them frozen.

Cookies are really good with lattes!  Latte

Bon appetit!

 

 

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