Oatmeal Cookies that Hit the Spot!
Updated: Mar 29
Last week I decided to clean out my kitchen drawers and while doing so came across lots of ingredients that I’d forgotten I had stored away; including Quaker oats, dark brown sugar, golden raisins and semi-sweet chocolate. Before I understood what had hit me, I was craving some yummy oatmeal cookies that I used to make while living in the USA quite a few years ago and getting ready to make this recipe:
Chocolate Raisin Oatmeal Cookies
100 g flour
1 full tsp cinnamon
½ tsp baking soda
½ tsp salt
100 g butter (unsalted) at room temperature
125 g soft dark brown sugar
1 large egg (77 g)
1 tsp vanilla essence
125 g Quaker oats
55 g semi –sweet dark chocolate, chopped
50 g golden raisins, chopped
Combine flour, cinnamon, baking soda and salt in a bowl and set aside.
In the bowl of an electric mixer combine the butter and the soft brown sugar and beat until light and fluffy. Scrape the inside of bowl with a spatula to incorporate into mixture.
Add the egg and the vanilla essence and mix until evenly combined. Add the flour with the cinnamon, baking soda and salt and mix until just combined.
Remove bowl from electric mixer and with a spatula stir in the oats, chopped chocolate and raisins. Be careful not to over-mix! Cover bowl with plastic wrap and place into refrigerator for 30 minutes.
When ready for baking, scoop tablespoon-sized balls of dough and place on two baking sheets that have been covered with parchment paper and press top of cookie dough with fingers to flatten. Make sure to leave enough space between cookies as they will expand while baking.
Bake in pre-heated oven (175 ̊C or 350 ̊F) for 12 – 15 minutes or until golden brown. Remove from oven and leave cookies on baking sheet for a couple of minutes before placing them on a wire rack to cool completely.
Enjoy or store in sealed metal containers. If you wanted, you could freeze cookies for later use but in my home we can’t get enough of these cookies so I never get around freezing them!
Oats are the star of this cookie and by adding chopped chocolate to the recipe we have already stepped out of the traditional oatmeal raisin cookie box. If you want to do some further changes here are a few additional suggestions:
Omit the raisins and instead use 100 g - 120 g chopped chocolate or chocolate chips (white or dark) to make oatmeal chocolate cookies.
Swap the raisins for dried cranberries or cherries.
Add 50 g chopped nuts to the recipe.
Add a dash of cardamom or ginger to the dough.
© KaritasM – May 2020