Killer Oatmeal Raisin Cookie Recipe
Can anyone help me find a GREAT Oatmeal Raisin cookie recipe? I have tried many on the internet but still haven't found one that is Great. Most recently I tried one from the Silver Palate which haaad a very nice taste and flavor but the texture (very flat and thin) was not good. Thanks.
Use old-fashioned oats not the broken piece of "instant" oats. Toasting the oatmeal and/or replacing part of it with granola is also interesting. Beyond that you can plump the raisins by soaking them in fruit juice or a combo of rum and fruit juice. Or substitute dried cranberries for raisins. But that QA recipe is the bomb!
Yes indeed, these are fantastic. IMO, any oatmeal cookie recipe that calls for instant oats, or for pulverizing rolled oats is going to be inferior.
AND, if you don't mind a little less buttery flavor and a little more of a chunky cookie, you can leave out HALF the butter . Which , of course, leaves caloric room for a double handful or chocolate chips.
I'm going to try the raisin soaking idea below, that sounds great.
Soaking raisins is so the key.... I often (assuming I have it around) soak my raisins in red wine. It adds a depth of flavor that is a little less alcohol-y tasting than the rum (which is also good but different).
Another secret is to add some shredded coconut--not enough to make them oatmeal coconut cookies, but enough to add texture and hold shape a little bit more.
When that recipe was originally published ('97?) there was a variation with dates included. This has been my standard oatmeal cookie recipes for years. I just adore the combo of chewy rolled oats and meltingly sweet dates. I prefer to use barhi dates because their flavor and texture is fantastic, much like caramel without the butter. Medjools or deglet will do, too, though thier texture is firmer and chewier. The edges of the cookies caramelize because there is so much sugar in this recipe. You can cut the sugar down, especially with the date version, but they won't spread or caramelize quite as well.
Here's the recipe:
***** Paraphrased recipe *****
Cook's Illustrated Date Oatmeal Cookies
Makes 16 to 20 large cookies. Published in Cook's Illustrated January 1, 1997.
For less sweet cookies, reduce granulated sugar to 3/4 cup. Don't over bake the cookies. The edges of the cookies should be brown but the majority of the center should be very light brown. If parchment paper is not used, allow cookies to cool for 2 minutes on the cookie sheets before they are transferred to a cooling rack.
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon fresh grated nutmeg
3 cups rolled oats
1 1/2 cups chopped dates
1. Place oven racks in low and middle oven positions and preheat oven to 350-F. Beat butter until creamy. Add light brown and granulated sugars and continue to beat for about 3 more minutes, until fluffy. Beat the eggs into the mix one at a time.
2. In another bowl, mix together the flour, table salt, baking powder, and grated nutmeg.
Mix the dry ingredients into the sugar/butter mixture using a rubber spatula or mixing spoon. Mix in the oats and dates.
3. Roll the dough into 16 to 20 two-inch balls. Line two large cookie sheets with parchment paper and evenly distribute 8 to 10 dough balls on each cookie sheet. Bake until the edges of the cookies turn golden brown, about 22 to 25 minutes. Halfway through bakking, rotate the cookie sheets from front to back and top to bottom. Allow the cookies to cool about 30 minutes before serving.
I spent my early adult years obsessed with finding the best oatmeal raisin cookie recipe, and once I found it I vowed never to make another one, until I got the New Best Recipe cookbook by cooks illustrated but their recipe couldn't even come close to this one (although everything else I have made from that cookbook is heavenly!) and now I really will not ever make another one. My husband's favorite cookie is oatmeal raisin so all my research worked out great for me, he loves my recipe! Here it is, I hope you make it, cause I know you will love it! =)
-3 eggs beaten
-1 cup raisins
-1 teaspoon vanilla
-1 cup butter
-1 cup packed brown sugar
-1/2 cup white sugar
-2 1/2 cups all purpose flour
-1 t. cinnamon
-2 teaspoons baking soda
-2 1/2 cups rolled oats (It actually originally called for 2 cups but I took out the pecans that the recipe called for because I don't love nuts in my cookies)
1- Combine eggs, vanilla, and raisins in a small bowl, cover and let stand for 1 hour (I think that this step of soaking the raisins is the secret, in all the other recipes the raisins caused the cookies to dry up and this prevents the drying, they are so moist after soaking!)
2-Preheat oven to 350 F
3-In a large bowl cream the butter, brown sugar, and white sugar together. In another bowl sift together the flour, cinnamon, and baking soda, stir into creamed mixture. Then stir in raisin mixture, and rolled oats. Drop by teaspoon full onto an unprepared cookie sheet. Bake for 10 minutes or until lightly browned. Cool at least 10 minutes.
Hi Melissa, hope you are well, i just made these, though they are great, but not absolutely the best, chewiest oatmeal raisin cookies. I don't even know what taste i am looking for but i guess like you i will know when i find them. I love these store bought oatmeal cookies, you know the ones that are big, chewy and so delicious, you can't stop eating them, the ones that are sold in pastry shops, coffee shops and so on. I have tried perhaps close to 30 oatmeal raisin recipe by now, although some have been good like yours, but nothing like the ones i am talking about.
BY THE WAY I AM A GENTLEMAN, who also loves cocking and baking in my spare time. It helps my day end smoothly and relaxes me as well. I think baking is like making love, you have to be patient, work at it and the environment has to be perfect for you to enjoy it.
re: sexy baking
In light of your screen name, it"s not surprising that you are a gentleman who loves "cocking", but this is a little TMI. '-D
My favorite oatmeal cookie is flat and crisp so I melt the butter. Browning butter adds deeper, nutty undertones. I also use all or half steel-cut oats, which create a texture like ground nuts. And for me, the raisins must be sultanas.
I was considering browning the butter in my fave oatmeal cookie recipe because I love that nutty flavor you mention, however am wondering how that will affect the texture. I'm thinking I should cool the browned butter until solid and chill the cookie dough...
What is the difference between cookies made with browned butter and those made with room temp softened butter?
I added salt to this because I don't know how to eat a cookie without salt.
- 1/2c coconut oil for 1/2c of the butter
-1c organic whole wheat for 1c of the ap flour
- 1/4c honey for 1/4 c of the sugar
Also, I added the 1/2c nuts cause I am a nuts-in-cookie-lover & left out 1/2c rolled oats.
Even with my experimentations, the cookies came out darling! Thanks!
Thanks for the link, Mrs. Cheese! I love love love this version (make them all the time!), but they aren't really the kind of oatmeal raisin cookies that everyone is raving about here. Those are an entirely different animal. For those, you need cinnamon and molasses and plump raisins and the like. I'm still looking for the perfect solution, but am pretty fond of the latest try:
1 c. butter
1 c. brown sugar
1/2 c. sugar
2 tsp. vanilla
1 Tbs. molasses
2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 c. oats
1 1/2 c. raisins, soaked if very dry
Bake 12 min at 325.
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