Posted on Wednesday, 6th April 2011 by Grace Massa Langlois
I sent my daughter, Liana, to the market the other day to pick up a few things we needed and she returned not only with the items I asked for but also with freshly baked, still warm Oatmeal Raisin Cookies. The problem? There were only 3 left! They were so inviting she enjoyed two on the way home. If you ask me, a package of 5 is just a tease. Don’t you agree?
5 cookies? What was she thinking? With a mere 3 left I knew I would have to remedy this situation at once. While gathering my ingredients, butter, eggs, brown sugar, rolled oats…I noticed that I had some white chocolate on hand.
The allure of the creamy white chocolate oozing throughout a tender oatmeal cookie was much too hard to resist and I added it to my armful of ingredients.
Then, while I was rifling in the kitchen for my raisins I noticed the almonds, I thought hmmm, why not? So here we have it, Oatmeal Raisin Cookies with White Chocolate Chunks and Almonds.
I wanted to achieve a slightly different texture; the bakery-style cookie was thin and chewy. I wondered if they would remain that way once cooled. It ended up being a rhetorical question because they disappeared long before they had time to cool.
We prefer a thick and chewy cookie so I thought it best to chill the cookie dough overnight to prevent the dough from spreading. The temptation to bake them straight away was difficult, but I resisted.
Sometimes I wonder how my afternoon gets redirected from one little event. But I’m glad it did. Don’t you think it’s the little side trips that can really make life worthwhile? I wasn’t thinking about oatmeal cookies on this day, but once the idea was planted, I was ready for them.
These cookies turned out just how I imagined, thick, chewy and tasty. I noticed the cookie jar is more than half empty this morning. Perhaps, someone (Matt, my son) enjoyed them a little too much?
I think I may have to send Liana to the market more often!
Oatmeal Raisin Cookies with White Chocolate Chunks and Almonds
Makes 32 X 50 g (1¾-ounces) cookies
**A trick to help keep cookies soft – store in an airtight container and place a slice of white bread in with the cookies. If the bread gets hard replace with a fresh slice.
- 188 g (1½ cups) plain (all-purpose) flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground nutmeg
- 1 teaspoon freshly ground cinnamon
- 200 g (2 cups) rolled oats
- 210 g (1¼ cups) raisins
- 227 g (1 cup or 2 sticks) unsalted butter, softened
- 300 g (1½ cups) golden yellow sugar (light brown sugar)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 310 g (11 ounces) white chocolate, cut into small chunks
- 76 g (¾ cup) shaved almonds, coarsely chopped
- Line baking sheets with non-stick baking paper or silicone baking mats.
- In a medium-sized bowl whisk together the flour, baking soda, salt, ground nutmeg and ground cinnamon until well combined. Using a wooden spoon, stir in the oats and raisins (make sure to separate the raisins if they are clumped together).
- In the bowl of electric stand mixer fitted with the beater attachment at medium speed, cream the butter and brown sugar until light and fluffy, about 5 minutes.
- Add the eggs one-at-a-time, beating well after each addition, scraping down the sides and bottom of the bowl as needed.
- Add the vanilla and beat to combine.
- On low speed, gradually add the flour and oat mixture; beat until just combined. Add the white chocolate chunks and almonds; beat until just combined.
- Using a self-release ice cream scoop, drop the dough in 50 g (1¾-ounce or about ¼-cup) balls onto baking sheet, spacing two inches apart. Flatten the tops of the cookies slightly with your hand. Chill the trays of cookies for a few hours or overnight (If you prefer, chill the dough prior to dropping the balls of dough and form the cookie balls just prior to baking or you can skip the chilling step altogether and bake straight away.).
- To bake the cookies, preheat the oven to 180° C (350° F).
- Bake, rotating sheets halfway thru baking time, until cookies are golden brown but still soft to the touch (watch carefully in the last few minutes of baking the cookies can over-bake quickly), 18 to 22 minutes.
- Transfer baking sheet to wire rack, let cookies cool on baking sheet for 5 minutes; transfer cookies to wire rack to cool completely.
- Buon Appetito!
Tags: after school treat, afternoon tea, almonds, chocolate, chocolate dessert, dessert, desserts, food, food photography, food photos, gourmet cookies, oatmeal, quick desserts, raisins, white chocolate, white chocolate cookies
Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Pastry Doughs & Batter, Recipes, Ricette di Base