She loves me.
She loves me not.
She loves me.
She loves me not.
She loves me.
She loves me not.
She loves me not.
She loves me not.
“Mom, it’s my turn to bring a treat on Thursday can you pleeeeeeeease make those oatmeal cookies, please? Those really yummy ones that are my favorites? The ones that Hannah and Quinn die for? Pleeeeease, Mommy?
She loves me.
Oatmeal Cookies with Golden Raisins and Milk Chocolate Chunks
Yield: Approximately 40 cookies
Adapted from The Sweet Life: Desserts From Chanterelle by Kate Zuckerman via Heidi Robb
Ingredients:
1 1/4 cups white whole wheat flour (or unbleached white all-purpose)
1 tsp. baking soda
1/2 tsp. salt
3 cups raw oatmeal (not quick oats)
16 tbs. unsalted butter, room temperature
1 cup unrefined cane sugar
1 cup dark brown muscovado sugar
2 large eggs plus one large egg white, room temperature
8 oz. best-quality milk chocolate chopped into 1/4″ pieces
1 cup golden raisins
In a bowl, whisk together the flour, baking soda, salt and oats.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for one minute. Add the cane sugar and beat at medium-high for 5 minutes, or until mixture becomes fluffy and and lighter in color. Add the muscovado sugar and continue creaming for 3-4 minutes, scraping down the sides of the bowl occasionally. Turn mixer down to slow speed. Add eggs and egg white, one at a time and continue to beat until the mixture is fully incorporated, 1-2 minutes more. The batter should look smooth and glossy.
Add the dry mixture all at once to the butter/sugar mixture. Fold together with a spatula for a few turns. On slow speed, mix the dough until thoroughly combined, 1 minute. Add the chopped milk chocolate and golden raisins. Scrape down the sides of the bowl with a spatula and mix for another 30 seconds. Refrigerate dough at least 3 hours and up to 3 days, well wrapped.
Preheat oven to 350. Line cookie sheets with silpats, parchment, or spray with oil.
Using two teaspoons, scoop the dough into mounds 2″ apart on the prepared cookie sheets. flatten each mound with the back of a spoon or fingertips.
Bake cookies until they spread, rise and turn golden brown, 12-15 minutes, rotating the sheets halfway through baking (you can bake longer for an all crunchy cookie) . Remove from the oven and allow to cool on the sheets.
Cookies keep sealed at room temperature for 4 days.
16 Comments
i needed a good oatmeal raisin recipe… thank you!
my last batch was kinda meh. these are my guy’s fave cookie.
Yum, they look delicious!
I was just thinking last night how I would love some homemade oatmeal cookies (basically the only type of cookie that makes me swoon). This is too much of a coincidence to ignore. I wonder if these would also be good with cranberries (I happen to have some on hand, as well as some white “chocolate”). Thanks for another great recipe, Heidi. The story about your daughter’s request is too cute. :-)
ohhhhh–dried pear with dark chocolate. That is a must-try variation. Thanks so much, Heidi.
CEF- I think your guy’s gonna love these – nothing “meh” about ‘em.
Linda- Welcome. Thanks for popping in.
Tara-In The Sweet Life, Zuckerman also recommends dried pear or cherries with dark chocolate replacing the milk. I’m sure the cranberries and white chocolate will work for you – might be a pretty holiday cookie.
As I was reading this post, I was mentally pulling apart petals…and so glad it ended wonderfully!
Great picture of the oatmeal cookies! I love a good batch of soft cookies to keep me happy.
I live for a good oatmeal raisin cookie! These look great! I love the yellow raisins in them.
i’m lovin this recipe. chocolate indulgence, lovely raisins with wholesome goodness. thumbs up.
I love your post….books in background make it even better!!!!
WOR: All’s well that ends well, at least for that day! Oh,the joys of fickle pre-teen angst
Sticky Gooey: These cookies could be named after you as they embody all of those qualities when eaten warm out of the oven.
Diva: Wholesome indulgence. I like that!
Jennifer: Thanks! The books are totally part and parcel.
I’ve found myself addicted to oats in the last few months, so it’s nifty to see them so beautifully used in this recipe. kudos!
What a great blog! I’ve made these too and they are wonderful…a great crowd pleaser!
Beautiful picture! Those cookies look truly amazing!
Celine: Oats in the form of cookies like these will keep that addiction going. And going….
My Sweet:I’m a die-hard dark chocolate fan and I can’t keep away from these milk chocolate babies when they’re in the house.
Each recipe I’ve made from The Sweet Life has been perfect.
Thanks Jessie and Winnie! All pretty in Pink.
ughhhh i’m doing the raw thing for the next few weeks and thinking of cookies is torture. i have to find a recipe that doesn’t require a dehydrator!
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