But I do love the writing here. A favorite thing for me to dip is a chocolate marbled fingerella (finger shaped madeleine) into Earl Grey tea!! Raisin Oatmeal Cookies Recipe: How to Make It | Taste of Home chocolate chips 2 c. oatmeal 1 c. raisins. but there is a market for good ol’ junk food too. Unlike the line cooks, who were whooping it up and play with fire, we disciplined souls were in the back of the kitchen, dusting doughs with flour, rolling out cookies, melting chocolate, and creaming buttery cake batters. The bakers who are a little more on the wild side & competitive can be seen in the baking competitions on Food Network, while the others are at home with a crowd of friends watching, eating oatmeal cookies. In a separate bowl, whisk the egg with vanilla, melted butter, and coconut oil. In addition to the tip for brown sugar (a new one to me) I really have to thank you for recommending Wittamer. I don’t know about you (although once long ago you did allow me to observe you in the Chez Panisse kitchen and you seemed pretty laid back and social) but I was always highly territorial about my space in the kitchen AND what I produced. Please note that this recipe is inspired by Pioneer Woman’s Oatmeal raisin cookies recipe with little variations. The only thing I will change next time is not using the whole bag of chocolate chips. 7272 Greenville Ave. You are a peach! Oh, and thanks for the tip on flattening the tops halfway through baking. Where does one locate real pecans? I’ve been to Flour, and I strongly urge any Bostonians here to check it out. “the grueling hours and the physical labor involved is one of the main reasons that I’m permanently damaged, both physically and psychologically” I’ve only worked in 1 hotel, 2 bakeries after i became a baker. But when I was a child I dunk it on a hot fresh milk before eating and my kids love that one. It just needs a light film of cooking spray. thanks for the extra (secret) tips. One thing with this recipe is it does great with whole wheat flour. Jeanette: The recipes in the book are in both standard and metric measurements. Our family loves oatmeal cookies, but not raisins, so we always substitute something else, like chocolate chips and nuts. I believe my issue may be that I can’t wait to bake and put the butter in the microwave to soften it. I’m just trying to be creative…. An oatmeal raisin cookie is a type of drop cookie distinguished by an oatmeal-based dough with raisins mixed throughout. Amie, Aaahhh, respect to the pastry chefs for sure David. Delicious Oatmeal Raisin Cookie Recipe. meanwhile, I will come back with a suitcase full of Paille d’Or. Gaaaaahhh. I have been a professional baker for 7 years, and yeah we’re weird! https://www.robinhood.ca/En/Recipes/Old-Fashioned-Oatmeal-Raisin-Cookies Give me the behind-the-scenes life anyday. Unauthorized use prohibited. OMG, so yummy and moist! You don’t want to see any patches or clumps of brown cinnamon. Thanks for all the tips. OMG, so yummy and moist! She always says that everything is better with some espresso along side it. They are in the oven now. My husband keeps trying to coax me out of retirement from professional cooking but it’s just not going to happen! 5. Mix in chips, oatmeal, and raisins with a wooden spoon. She used the recipe in the old Betty Crocker’s Cookbook. Since I have to heat it, I would like to infuse a flavour into the syrup. Bake at 350 degrees for 20 minutes or until brown at the top. 8. (Btw: Here’s an interesting salary survey of what chefs, line cooks and pastry chefs make. To Tim Tam dunk, nibble the ends from each bar-shaped biscuit, insert into the hot beverage of choice, and suck. I truly enjoyed reading this post. https://www.yummly.com/recipes/sugar-free-oatmeal-raisin-cookies Bake for 10 to 12 minutes, or until the bottoms are golden brown. Was looking for a oatmeal raisin with chocolate chip recipe and came across this one. But with this recipe, you do not need to do that. Vanilla Extract; 1 tsp. I am new to soft homemade cookies but delighted to have finally stumbled across the right recipe and with a bit of experimenting I adapted this recipe: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining and made one batch with kirsch soaked cherries and dark chocolate chunks and one batch with cranberries and white chocolate chunks – both where divine so I thoroughly recommend it. And super buttery! I followed your recipe to the letter, and the cookies were marvelous! . Making this oatmeal raisin cookie recipe couldn’t be easier. This cookie dough is made with fresh ingredients and a time-tested recipe so your guests will think it is made from scratch! 1-800-242-8721 The only thing I will change next time is not using the whole bag of chocolate chips. Thank you for the new favorite recipe! Gina: I wish! Add the rest of the raisins and walnuts. I bought it to add to oatmeal raisin cookies coincidentally, – to hopefully keep them moist a few days longer, -which did work by the way, -but it seems like I could be doing more with it. It is hazelnut season here and I bet hazelnuts, some dried apples, and maybe a drizzle of dark chocolate (hell, maybe a dip) would be a very tasty modification to these cookies, then as you dunk all that yummy chocolate will be in the coffee! There’s so much about your blog posts that I look forward to which why you’re so popular. My French BFF has requested I bring her Combos and Pop Tarts from the US. Treat your customers to the aroma of freshly baked, gourmet cookies with David's Cookies 3 oz. I like dark better (as I like B grade maple syrup better) because it just seems to have more flavor and depth. Instead of a plain chef, I should have been a pastry cook. Now that I’m out of cooking for a living for good I can watch the celebrity cooking shows with some measure of enjoyment, but it’s the bakers I want to be friends with. Thanks a lot. And whenever I have a question or problem about baking, I have vast network of fellow bakers that I can turn to. I mean, the pay must be astronomical, for you to be able to retire already, and live in the most expensive city in the world! Soft, chewy, and studded with nuts, these cookies are a much healthier version of a classic cookie. Another reason for flat cookies is greasing the pan too heavily. 3) Sigh. Add the oat-flour mixture, mixing just until combined. The mixture will be thick! I love this post. Because raisins are dry, they tend to absorb the liquid from baked goods, making desserts less moist. But I’ve been reading through her first book, Flour, and the recipe that caught my eye was Oatmeal Raisin Cookies. Drop 32 heaping tablespoons of batter, approximately 1 1/2 inches apart, onto baking sheets. pkg. I am jealous! Its just what I had on hand and it worked out! Is that Vietnamese cinnamon in the pic, or its near-relative cassia? To bake the cookies, preheat the oven to 350ºF (180ºC). Dietary Exchanges Made in one bowl by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because … He doesn’t get that if I did open a restaurant or bakery he and our daughter would never see me again… I once opened the bakery one day to find my midnight baker curled up on the floor mat behind his work table asleep, croissants waiting to be rolled up on the table. And when in doubt, underbake cookies a little. I would have to say that one of my all time favorite cookies is chocolate chip oatmeal raisin cookies. As much as I love funky new recipes, the classics are… classic :) Can’t wait to try these, very “fall.” Brilliant idea about the apple slice b/c my brown sugar clumps all the time! It was a little too much for me. Suzanne: The main thing is to watch cookies like a hawk. Definitely will be making these again. Delicious I tell you! Was looking for a oatmeal raisin with chocolate chip recipe and came across this one. Cool 2 minutes on baking sheet. I loved the happy face coffee cup, après dipping! Thank you, so enjoyed reading this! I’m out in San Francisco and it is COLD so maybe ill warm up by the oven baking a batch of these soon! I have some of that rugged looking cinnamon that I got in London for my Indian cooking. Deepa. And you made me wish I had gone to pastry school! As mentioned, we will be using oatmeal (rolled oats) in this recipe. Drop small spoonfuls of dough onto baking sheets and flatten firmly with a fork, dipping fork into water if necessary to prevent sticking. I’m from Boston and it’s so exciting to see Flour mentioned here! I actually just made your Oatmeal Raisin ice cream which was wonderful and went incredibly well with Apple Crisp made from the ton of apples I picked a week ago. Hence we all share a global bond and we can walk into any professional kitchen around the world, swap our secret handshake, and be instantly accepted as part of the worldwide fraternity of bakers. Adapted from Zooies Cookies. Thank you for making life “sweet”…, david, I spent most of my life behind the stoves and let me tell you, it’s often not pretty and I would not want anyone following me around with a camera while I cooked. I want to read more. So, I just made the dough, but rather than raisins, I added some Michigan dried sour cherries. What a beautiful post with delicious oatmeal raisin cookie photographs…I too, love sour cherries and white chocolate chips in an oatmeal cookie…I look forward to seeing your recipe for that cookie creation soon. Damn, are we lucky to have a baker like you who loves to share his secrets (at least some of them – after all, we can’t know what you are keeping for yourself…) ;). against Bobby Flay on Throwdown. I've had this recipe so long, I don't remember where it came from - either a magazine,or newspaper, but it is my daughter's favorite cookie to take to school for a … https://www.sunmaid.com/recipes/classic-raisin-oatmeal-cookies And the photos of the coffee up there remind me that, while it’s really not doing me any favors, and I indulge in way too much of it, I can still drink coffee. Messy? David – thanks so much for the wonderful recipe! I love your tip about tapping the top of the cookie duning baking. I’ve been using a chunk of bread to do the same thing. Add ½ teaspoon molasses along with the eggs and vanilla. Bakers. My favorite substitute for raisins (since they’re not my thing) are cinnamon chips. Thank you so much for this post and the recipe. Dallas, TX 75231 Serving Size   1 cookie. Slightly flatten them with the bottom of a glass dipped in sugar. (in my opinion) Fresch nutmeg makes it all taste great. I might have to hold out getting this cookbook until then. Wonderful description of bakers at the beginning of the post — I was totally captive with your writing about them. I enjoy reading about your life there now. Love, love, love Flour! I grind mine fresh for each recipe so it truly is the best. I haven’t even swapped it out but it would likely work. Pretty smart. I like making these yummy cookies in big batches. Drinking French Bar Boxes from Slope Cellars and K & L Wine Merchants, http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining, http://spatulasatdawn.wordpress.com/2010/10/25/not-the-cookie-monster/. November 30, 2020 at 9:04 pm . Both my mom and grandma stored their brown sugar that way. Probably a good strategy to prevent myself from eating half the cookie dough, as well, since I’d feel obligated to eat the rest of the apple and the fiber would fill me up. Thanks! Being a dunker myself, I can’t help myself to enjoy this idea. Not just for the sandwiches (which are insanely addicting) but I am sometimes prone to dreaming about berry bread puddings or sticky buns. Tip: Be sure to take the extra step to soak the raisins before folding them into the batter. With the palm of your hand or a fork, lightly flatten each cookie. Cassia has a more robust flavour, and tends to be cut thicker than cinnamon. Agree with all that these truly are the best oatmeal cookie. -dl. I went from living in a 3 bedroom house to a 2 room apartment, plus I no longer have a car. I bake for friends and they’ll love these. Never one to throw anything away I went on to try the gingerbread biscuits with the puree and they were delicious. So would adding some really great dried espresso powder add anything if one doesn’t drink too much coffee? So I get it. Yeah, sometimes I have to avoid your blog as it is an exquisite kind of torture. Another great post. Fold in the oats, raisins, and walnuts. Hmmm what could that hand shake exclusive to bakers be? I love baking so much, right now I just can’t think of anything else I could be doing. I love to dunk because it brings so much nuance when we taste: you can soak a long time or not, let it soften or simply do a quick round trip in the liquid, and sometimes bite into the dry biscuit to appreciate the differences of flavor and texture. Flour is such a fabulous bakery and we need that cookbook! Step 6 My husband called them biscotti cookies and was dunking them in his coffee.