You know how not so long ago, I thought I found the "ultimate Oatmeal Blond Raisin cookie"... well, this one is really giving it a run for the money! Kathleen brought these this amazing "original" recipe by, and I dare say, the other recipe has found it's match. These were so chewy and delicious! Just perfect- she even threw the blond raisins in there for me! And as if that's not enough, this might tip the scales, she used whole wheat! It didn't even taste like it! I feel loved! Thank you Kathleen!
The Ultimate Chewy Oatmeal Study Break Cookies
By Kathleen Tribble
1 cup (2 sticks) salted butter, cold & cubed
1 1/3 cup Sucanat (Here is a little side note from Kathleen about Sucanat. "Sucanat is granulated, unprocessed, sugar cane (means it actually still has nutrition!) and is sold in the bulk bins at the Co-op. It is my favorite sugar and I use it almost exclusively. It has a rich wonderful flavor. Here's a link to read more about it.
1 TABLESPOON real vanilla extract
¾ cup golden raisins, soaked for at least 30 minutes to plump & soften
1 ½ cup white whole wheat flour
1 teaspoon aluminum free baking soda (Bob’s Red Mill)
1 teaspoon ground cinnamon
½ teaspoon Real salt brand salt
3 cups oats, any kind
1 cup walnut pieces
1. Preheat oven to 335 (just turn dial halfway between 325 and 350).
2. Fit a stand mixer with paddle. Cream butter and sugar together. Scrape mixing bowl with spatula as needed. Add eggs one at a time and beat well before adding the next. Then add the tablespoon of pure vanilla and mix well. Lastly mix in raisins on lowest speed.
3. In a large bowl, whisk together flour, baking soda, cinnamon, salt, oats, and nuts.
4. With mixer on low, slowly tap in dry ingredients into wet and mix until blended (does not take long).
5. Use a large size cookie scoop (I use Pampered Chef) and scoop onto wax paper lined jelly roll pan. No need to cover pan. You will have about 25 domed scoops (unless you ate some cookie dough!) Place in freezer for a couple of hours or until firm.
6. Freezing is an essential step. You will not get the crisp outside and soft inside or the same thickness unless you freeze the dough. You can transfer frozen scoops all together into a zip style freezer bag for later baking (like single servings for a fresh baked cookie any time).
7. When ready to bake, place 6 frozen cookies on a Silpat lined rimless baking sheet. Be sure oven is preheated! Bake 10 minutes. Open oven and flatten cookies slightly with the back of a wooden spoon. Bake for 3 minutes more. You may need to adjust the bake times unique to your oven and taste preferences. Cookies will be slightly golden on the edges, but still a little undercooked-looking on the top.
8. Let cool completely on the baking sheet. Have a second baking sheet ready so you can alternate between the two. Cooling on the sheet is an essential step to set the cookie inside just right.
9. Serve or freeze baked cookies in zip style freezer bag. Easy to reheat single servings of cookies in a counter top convection oven for 2-3 minutes for that fresh baked warmth.