During my extra long weekend leading into Waitangi Day I made raisin oat cookies. I’d seen the recipe a week or so ago and I’d been itching to make them. I had to be patient because we were out of town the weekend following the recipe being posted.
I was pretty hyped up about finally getting to make them. I had such high hopes. I was quite enthusiastic about it all. And then they baked and they didn’t seem quite right, and then they went really soft and cakey and I wouldn’t eat them. I admit I made some changes to the recipe. I swapped out brown sugar for Muscavado brown sugar, I mixed up the spices by replacing some of the cinnamon with cardamom. But that’s it. Nothing drastic, I didn’t mess with quantities.
But this recipe, this is so much more like I was expecting, this is almost perfect.
I was so relieved when I saw Averie’s post for her Thick and Chewy Oatmeal Raisin Cookies. It was like someone knew how disappointed I was and came to my rescue.
Its been a few weeks since Averie’s post, again I had other things planned and had to wait.
I had other things this weekend I wanted to make, so I got started Friday night with making the cookie dough. Given the dough needs to be refrigerated for at least 2 hours, or several days, the timing worked for me. I got a head start.
I used my cookie scoop but found the dough to be too cold to make the job as easy as I’d have liked. But I didn’t want the dough to soften, to soften was going to cause the cookies to expand too much during baking.
The cookie scoop did struggle to release the little mounds, but we got there. I wasn’t sure the cookies would flatten enough. I was already at 10 minutes and felt the cookies were still too round and not as flat as expected.
When I was sure the cookies were cooked as Averie described I pulled them out and then gently squashed the tops with the back of a dessert spoon. The first two trays were cooked together on Fan Bake. For the last tray I flattened the dough a little before I put them into the oven, and they spread better. They still make a reasonably thick cookie though.
I wasn’t sure Mr Fussy would like these cookies. They have 2 teaspoons of cinnamon, and with his aversion to cinnamon I expected him to turn his nose up before even taking a tiny bite from a cookie. But I was wrong. The cinnamon is pretty subtle. I only really tasted it at the end of a mouthful. If I didn’t know it was an ingredient then I probably wouldn’t have detected it at all. So on that count I guess Mr Fussy is lucky. What it does mean is that I have to share these cookies. I was expecting to have them all to myself for morning tea during the week. There’s no muffins this week.
That’s the lot. Minus the two that we sampled to make sure they were baked correctly. There’s still 15 of them, more than we’ll need for the week between us. But then cookies like these tend to evaporate. Mr Fussy prepares his morning teas a few days at a time. He packages up his treats in Gladwrap so that it’s all easy for just grabbing and heading out the door. So if anyone misses out, I guess it will be me. I tend to leave everything more until the last 5 minutes. Which seems a bit odd for someone who likes to be organised and plans everything out.
Thick Chewy Oatmeal Raisin Cookies by Averie Cooks
- 1 large egg, room temperature
- 1/2 cup butter, softened
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups whole rolled oats
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons High Grade flour (or, 1 cup minus two tablespoons)
- 1 cup raisins
- Add the butter, egg, brown sugar, vanilla to a mixer bowl and cream until very light and fluffy, 4 to 5 minutes.
- Scrape down the sides of the bowl as necessary.
- Add the rolled oats, cinnamon, baking soda, salt, and with the mixer on low, mix to incorporate, about 30 – 60 seconds.
- Add the flour. With the mixer on low speed, mix until all the flour has been incorporated, about 30 seconds.
- Add the raisins and mix to incorporate.
- Transfer mixture to an airtight container or cover mixing bowl with Gladwrap and refrigerate the dough for at least two hours, up to 5 days.
- Heat the oven to 180degrees Celsius.
- Use a cookie scoop, or spoon about 2 tablespoons of dough into a mound onto a baking tray lined with Baking paper/parchment or a Silpat mat or similar.
- Depending on how thick you want the cookies, give them a light press.
- Bake for 10-12 minutes until the edges of the cookie has browned and set. The middle may still appear uncooked, but the cookies will continue to bake even when removed from the oven. More cooking time will make the cookies more crisp.
- Leave the cookies on the baking tray for 5 minutes before transferring to a cooling rack.
- As the cookies cool they will continue to set.
- Averie’s comment on the flour: the secret to these cookies staying thick and chewy is the high grade flour; although all-purpose may be substituted, the results will be superior with bread flour.
- The middles of the cookies really did appear to be undercooked. But as Averie mentions, during cooling the cookies continue to set, so don’t be alarmed.
- I use the Harroways Traditional Wholegrain Oats. Don’t use the stuff you might use for a more chunky porridge. Look for Wholegrain Oats. There’s several different brands at the supermarket.
- I was concerned the oats may still be undercooked with them being wholegrain, but that wasn’t the case. You wont feel as if you’re eating chaff (which was my experience with the first Raisin Oat cookie recipe I tried, despite the cookies then turning soggy/cakey within hours afterward).
- I would make these cookies with some dried diced apricots too. That would add a little bit of tart to the cookies. I like a bit of tart.
Yes, these cookies are definitely the type you’d expect to eat at the kitchen table with a glass of milk. I don’t like milk but I know this is the right way to eat these.