Some recipes call for chilling the dough before baking it so that the cookie dough does not flatten out too much. As always, I am transfixed by your writing and photographs. I love a good oatmeal raisin cookie. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Mix all together well. Never one to throw anything away I went on to try the gingerbread biscuits with the puree and they were delicious. Raisin Oatmeal Cookies Recipe: How to Make It | Taste of Home Definitely will be making these again. Thanks for sharing this, oatmeal and raisin – my favourite! Because there is something about this combination that just gets me every time. I have made them several times and they’ve always been a hit. Can not wait to try these cookies. Made in one bowl by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because … They are beyond awesome. Dipping does change the whole flavor. Your pics, your words are so clean. Nice to discover all the New Englanders/Bostonians posting here! Holiday Gift Idea! BAKE 10 to 12 minutes or until lightly browned. Though I know that the elimination of them from the recipe no longer makes “oatmeal raisin cookies,” and simply “oatmeal cookies,” I wondered if the cooking time should be adjusted for (a) their elimination and (b) the addition of finely-chopped walnuts? Gaaaaahhh. It’s sugar I’d like to cut down on ……… hopefully one day you might come up with a low sugar biscuit or cake. I will definitely try these cookies and add her book to my collection. It’s funny you talk about bakers not being competitive because, ironically, I found out about her on TV, she was competing (not by choice!) Where does one locate real pecans? 6. Love! Or “special” I should say. Have you ever talked about light vs. dark brown sugar? Measuring Flour. A favorite thing for me to dip is a chocolate marbled fingerella (finger shaped madeleine) into Earl Grey tea!! I had to refer to another recipe to determine the number of eggs as you omitted them in the list of ingredients. 3) Sigh. 1-800-242-8721 Storage: Once cool, the cookies can be stored in an airtight container for up to three days. Traditional cookie - soft and chewy. I’d like to think great minds think alike because I got up this morning and before work made a batch of oatmeal chocolate chip cookies (husband is NOT a fan of raisins). In the meantime, I gotta work on figuring out a new secret handshake now that I’ve blown it for all of us bakers out there. Combine wet and dry ingredients. If you try it, let me know how it turns out. Even though she’s not part of our secret society, my friend Diane gave me this wonderfully spicy cinnamon from Vietnam that I used in these cookies, so probably I should to make her an honorary member, or at least our mascot. I haven’t even swapped it out but it would likely work. Oatmeal raisin cookies are my favorite and I’ll definitely have to try this recipe. I’ve just come back from a trip to Brussels where I bought a box of the most divine chocolates, the fresh cream filled chocs are particularly good, especially the raspberry ones. Drop by teaspoonfuls onto cookie … 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! Thanks, Kelly. I like dark better (as I like B grade maple syrup better) because it just seems to have more flavor and depth. If so, by how much time for each? Don’t expect any curveballs or modern twists, and I’m fine with that. I made 6 per batch and pushed down the dough to make them flat. at the Brookline Booksmith next month. Any ideas? https://www.recipetineats.com/oatmeal-raisin-cookie-soft-chewy David, since you said the cookies tasted so good dunked in coffee, do you think it would be possible to add a coffee element to it, like maybe some espresso powder? These are big, soft cookies and perhaps the cookies in France are firm because the French are ‘dunkers’. Chewy, buttery, and sweet. Now you will need a ungreased cookie sheet. We love them. Can’t wait for the white choc chip version. I love that you can start a post talking about the ‘grunt’ work of cooking when you’re making oatmeal cookies! Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake. I’d like to try this with a touch of ground ginger. I like making these yummy cookies in big batches. I love this little ode to bakers, David. Do I even have to mention how delicious those cookies look? Thanks! The location in Fort Point is a perfect walking distance for when you miss a train from South Station and need something to do until the next one. Those are two of my favorite methods, though. To Tim Tam dunk, nibble the ends from each bar-shaped biscuit, insert into the hot beverage of choice, and suck. I made these with three quarters tart cherries and one quarter raisins and even let them sit overnight. . It’s truly fabulous, I’ve never had anything there that’s anything less than perfect. Sarah – I also typically have a problem with my cookies spreading flat, these however did not. I patted them down and they came out huge and hearty, just the way I love oatmeal cookies. I have a crapload of raisins that need to be used up in the cupboard! Here’s to the sweet(er) pastry chefs of the world ;). Love your blog, thanks! It added an additional, but complementary flavor as well as softer raisins. Sift together dry ingredients. My father was stationed in Marville France from 1955 to 1960. Although Paris is very expensive and with the decline of the dollar, it’s getting any more affordable. I love the smiley face at the bottom of the coffee mug! Be careful not to over mix (this can make cookies tough). The only reason I can think of is that the butter available in Italy has a much higher fat content than in other places in the world, but even cutting back on butter hasn’t helped. A quarter cup, or about 100 g, of applesauce subs for one egg, and with the flaxseed it’s about 1 TBS ground and whisked in 3 TBS water. I learned ” sharing ” from baking, and I love to bake for my family and friends. Oh, and thanks for the tip on flattening the tops halfway through baking. Such a sweet memory! I love how I can come here and know more about not just how to bake, but about life in Paris, a slice of life for a guy called David, who has some really interesting experiences and shares them in a really great way. i lived in boston for a couple of years and loved just about everything at flour bakery. Oatmeal raisin cookies. I was 9 mos. I too fall into the not a huge raisin fan/need chocolate in my cookies category, though I do like Shira’s chocolate covered raisin suggestion! Cate: You could soak raisins although I’d be concerned about adding too much moisture, so if you did, I’d be sure to squeeze out as much of it as possible before adding to the batter. I sometimes wonder if I’m a repressed scientist. One of my favorite cookies – I came across a recipe for these where the raisins were soaked first which sounds amazing. Toothier? https://www.robinhood.ca/En/Recipes/Old-Fashioned-Oatmeal-Raisin-Cookies (A food I thought was okay for me to eat and then I started having problems with ’em. Cinnamon on steroids? One thing with this recipe is it does great with whole wheat flour. Cassia has a more robust flavour, and tends to be cut thicker than cinnamon. But to echo Shari’s comment above, you have another reader looking for the perfect sugar cookie and you’re the perfect go-to guy! And, to echo Paris Karin, although the recipes are fabulous, it is your INCREDIBLE writing that keeps me coming back. I’m something of a purist when it comes to cookies, although I’m not against a twist here and there. Thanks for all that you do. Holy cow!! I live in Boston and love the cookies, breads, and brioche-based items at Flour. I can’t wait to try these, as oatmeal raisin cookies are my favorite. Anyway, thanks awfully for all the experimenting you do and the great recipes you provide. Another fantastic recipe from this site! Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes. That’s a big cookie. The recipe for No sugar added oatmeal and raisin cookies. Is it the same compound that’s responsible for helping tomatoes and bananas ripen that softens the sugar? Because raisins are dry, they tend to absorb the liquid from baked goods, making desserts less moist. My husband keeps trying to coax me out of retirement from professional cooking but it’s just not going to happen! I have a question for David, or anyone else who may have had similar experiences with flat cookies. Sift together dry ingredients. Thanks a lot. that way, I can still have fun, participate in the elite society without having to swear, have tattoos and be permanently scared. Unauthorized use prohibited. I want to say that, it s so nice to see your blog here. Jump to Recipe. The French aren’t known for chomping down on monster sized cookies like we Americans, and French cookies are generally dainty circles of crisp sablés or similar, bite-sized disks. Add ½ teaspoon molasses along with the eggs and vanilla. Wonderful to connect Chef…, will be back. 1 other carbohydrate, 1 1/2 fat, Dietary Exchanges https://www.quakeroats.com/.../vanishing-oatmeal-raisin-cookies 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. Another reason for flat cookies is greasing the pan too heavily. Be sure not to squeeze too hard as you don’t want to mash them. Dallas, TX 75231 I love the accidental smiley face, it seems to say “how wonderful is this, nice cookie with nice coffee, yay \o/ ” :D. I also love the pic where Romain holds his over-sized mug with the over-sized cookie. Are they interchangeable? Subscribe and receive David's free guide to the best pastry shops in Paris. I love oatmeal cookies. You don’t want to see any patches or clumps of brown cinnamon. They are really, really good with the addition of butterscotch chips. I’ve got some malted barley flour in the freezer that I’ve really been wanting to do something with, and am wondering if you have any suggestions? Godblessit. I never would have thought of taking photos of dunking cookies with the remains in a coffee cup. I made that kind of cookie once, and all my friends loved it ~~ I totally agree with what you said about bakers. Hubby and my son approve as well Set the rest of the raisins aside. Remove to wire rack to cool. Add oats, raisins, and chocolate chips; beat until just combined. Printer-friendly version. I just subscribed and hope to catch up on your earlier posts from time to time. Add the rest of the raisins and walnuts. François Bonvin 75015- 01 45 66 89 00. https://zonacooks.com/soft-batch-oatmeal-raisin-cookies-recipe I would have to say that one of my all time favorite cookies is chocolate chip oatmeal raisin cookies. But a regular chef once said to me—”Why are all you pastry chefs so weird?”. Contact Us I’ve been lucky enough to bump into these people in SF as I eat around for my blog (like Steve, the Gobba Gobba Hey guy), and maybe one day, I’ll be lucky enough to ditch my Ivy League degree for food, too. When he gets home tonight, I am going to give Paris Paul a cinnamon stick to chew on (he’s my other half). Drop small spoonfuls of dough onto baking sheets and flatten firmly with a fork, dipping fork into water if necessary to prevent sticking. 2. The recipe I have settled on is Clinton’s Oatmeal Cookie recipie by Sherry Yard which is GREAT. Results 1 - 10 of 560 for oatmeal cookies using oil . Thanks for the apple and brown sugar tip. That compacts the insides a bit and makes the cookies less-airy and more chewy, just the way I like my Oatmeal Cookies. Oatmeal Raisin Cookies. And you made me wish I had gone to pastry school! Drain the raisins in a colander and then transfer them to a clean kitchen towel. And talk about baking! Love, love, love Flour! It is rare I find a recipe better than my grandmothers, but I am going to give this one a shot! Definitely will be making these again. But I have to say they sound delicious as they are. http://www.katrinascucina.com/2009/11/chocolate-chip-cherry-pecan-oatmeal.html. I lost my best recipe for these which was given to me by a neighbor of the family. We ate there a couple of years ago and it was great Bistro food, desserts especially! Yeah, sometimes I have to avoid your blog as it is an exquisite kind of torture. The house smells amazing too. Unfortunately I’m still far from retirement, but I am paring things down. I’m doubling the raisins in protest. I was for a decade a line chef of sorts but now General Manager of some pretty cool function centres, still in the industry, still playing with food. Hours So much for the technique hints I kept getting shooshed away for telling him about! (I got about 8 cookies per baking sheet.). meanwhile, I will come back with a suitcase full of Paille d’Or. One bakery I haven’t been to is Flour in Boston, owned by Joanne Chang. vanilla 1 sm. I’ve been using the same oatmel raisin cookie recipe for about a year with excellent results… but I decided to give this recipe a try (even though I replaced the raisins for chocolate chunks, since I’m giving some away to a friend who fell in a love with an oatmeal chocolate chip cake I baked a few days ago), see if it was better. I might make these for my daughter’s school birthday snack. You could make this recipe with fewer carbs or sugar by using less raisins than the recommended one cup. 7. I also love how the ingredients for this recipe don’t cost very much! 8. Make sure to use rolled oats and not quick oats. Totally agree about the celebrity chef thing – I mean, scrubbing down and wearing a uniform is SO glam, man. I’ve recently been stirring honey into raw oats and eating it with a spoon, so I think it’s time I get off my lazy bottom and make oatmeal raisin cookies instead. These were great! Please note that this recipe is inspired by Pioneer Woman’s Oatmeal raisin cookies recipe with little variations. Lord knows I certainly ditched a smaller waist size for it! Drop by spoonfuls onto cookie sheet. Suzanne: The main thing is to watch cookies like a hawk. Print Recipe. Wonderful description of bakers at the beginning of the post — I was totally captive with your writing about them. I’ve been a dunker since I was little–I guess it’s the French side of me. Professional kitchen work IS gruntwork, pure and simple, with little to no glamour. 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