I feel like that I have dedicated myself to making cookies the entire March. I’ve shared different cookie recipes like No Bake Oatmeal Chocolate Chip Energy Balls, Chocolate Chip Cookies as well as Triple Chocolate Cookies previously this month (how come they all contain chocolate chips?). This time I am sharing a wholesome one made with oats. These cookies are crisp and crunchy with a slight chew in the middle and are filled with dark chocolate chips as well as soft raisins. It totally fills up your stomach after eating just one to two cookies. The raisins used in the recipe can be replaced by other dried fruits like dried cranberries, apricots and mangoes. Don’t like chocolate chips? Then go ahead and toss in a handful of chopped nuts. The recipe is pretty versatile as long as you keep the add-ins no more than one and a half cup. Otherwise the dough may fall apart.
The dough doesn’t need refrigeration after mixing and can be shaped and baked right away. If you find the dough too sticky, cover the shaped dough with a small piece of plastic wrap before flattening it. These cookies are meant to be crisp all the way through. For American-style soft cookies that are crisp around the edges but soft and chewy in the center, shape the dough a bit thicker and take them out of the oven one to two minutes before the stated time.
Oatmeal Raisin Chocolate Chip Cookies
Makes about 30
100 g all purpose flour (I used organic unbleached all purpose flour)
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
115 g unsalted butter, softened
50 g light brown sugar
50 g granulated sugar (I used organic cane sugar)
1 large egg (about 50 g)
1/2 tsp vanilla bean paste or pure vanilla extract
150 g old-fashioned rolled oats
1/2 cup (about 85 g) dark chocolate chips
1/2 cup (about 80 g) unsweetened raisins
Preheat oven to 325ºF/160ºC. Line baking sheet with parchment paper. Set aside
Combine and sift together the flour, baking soda, ground cinnamon and salt in a large bowl. Stir well then set aside. Combine oats, raisins and chocolate chips in another bowl and mix well.
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, both sugars and vanilla until smooth and creamy. Scrape down the sides of the bowl with a spatula.
Beat egg slightly in a small bowl then add to the butter-sugar mixture in two additions. Beat well after each addition until fully incorporated.
Stir in the flour mixture in three batches and mix until just combined. Fold in the oats, raisins and chocolate chips until evenly distributed. Do not overmix.
Drop rounded tablespoons of dough, about 22 g each, onto the baking sheet (I used a small ice-cream scoop). The cookies will spread in the oven so make sure to leave enough space in between them. I bake 12 cookies each time.
Flatten dough slightly to about 1/4 inch thick. I covered the dough with a piece of plastic wrap before flattening as it is sticky.
Bake for 13 to 15 minutes or until the cookies turn golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
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