Wednesday, December 12, 2012

Oatmeal "Raisins" Cookies - That's Raisins with an "S"



I'm on a baking kick my friends (as you can probably tell). I think I'm in the holiday spirit - and no, the name of the post is not a typo - it's "raisins", plural, not "raisin", singular. These Oatmeal "Raisins" cookies have three types of raisins: regular, golden and Craisins. There are a few things that I think make this cookie truly spectacular. 1) I soak the raisins in rum (yay rum!), then simmer them in water until they are plump and juicy. 2) I add cornstarch in addition to the baking powder and soda. 3) I add a lot more salt (I think I say this in every post). These are more traditional O.R. cookies. If you want something different try my "Sow Your Wild Oatmeal Cookies" which are spicier and have white chocolate chips. They are delicious too! These cookies are very easy, another great recipe for a holiday gift or just making a batch of cookies - who needs an excuse? Get the recipe after the jump.




Oatmeal "Raisins" Cookies  (Makes 25 large cookies)
You will need: 
  • 1/2 C Raisins
  • 1/2 C Golden raisins
  • 1/2 C Craisins
  • 1/4 C dark rum
  • 1 C butter (room temp)
  • 1.5 C light brown sugar (packed well)
  • 2 large eggs, 1 egg yolk
  • 2 C all-purpose flour
  • 2 C old fashioned Quaker Oats
  • 1 tsp baking soda
  • 1.5 tsp salt (I also sprinkle some on the top of the cookies)
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 1 tsp cinnamon - I use Saigon cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 C chopped roasted, salted macadamia nuts (totally optional)
Pre-heat oven to 350 degrees. Lightly butter a heavy duty, non-stick baking sheet. In a small sauce pan, toss raisins with rum. Soak 1 hour. Cover with water, and simmer on medium low until they start to plump - about 30 minutes. Drain and set aside. Cream butter and sugar on high in a stand mixer or with a hand mixer - about 5 minutes. Add eggs one at a time, and beat well (about 1 minute after each addition). Add egg yolk and beat again. Add vanilla and beat one final time on low speed to combine. In a medium bowl, stir flour, oats, baking soda, baking powder, salt, cornstarch, cinnamon, ginger and nutmeg until they are combined. Add flour mixture to butter and sugar on low speed, until just combined. Remove bowl from mixer, stir in raisins (and nuts if you are using them) by hand. Drop by 2 tablespoon balls onto baking sheet. Bake 8-10 minutes on the middle rack or until JUST golden. Remove from sheet and cool on tin foil or on a rack. **I sometimes add chopped macadamia nuts - this is really good if you love nuts **

2 comments:

  1. Where's the salt?

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    1. Hi Peedeecee! You made a good catch, in my sugar coma, I didn't add salt on the recipe (now fixed). The original recipe didn't use any salt. I actually use 1.5 tsp of salt. I also have been known to sprinkle a little extra on top. I love a salty and sweet combo. Thanks for checking out Gour-maybe!

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