One of the most requested cookies from Bad Wolf cookie season. Chewey, soft and with that trademark RogueChef flair. Always a hit with the crew.
Twixt Covid and the closing of the Bad Wolf Bar and Grill, I’m especially missing the hustle and bustle of generating my usual 100+ dozen cookies, packing them and arranging to visit friends and client to drop off a couple of boxes.
The holiday season seems so dark and cold.
An oatmeal raisin cookie is a type of drop cookie distinguished by an oatmeal-based dough with raisins mixed throughout. Its ingredients also typically include flour, sugar, eggs, salt, and various spices. A descendant of the Scottish oatcake, the oatmeal raisin cookie has become one of the most popular cookies in the United States.
When the cookies were becoming prominent in the United States in the early 1900s, they came to be known as a “health food” by reason of having increased fiber and vitamin contents from the oatmeal and raisins. Nonetheless, the nutritional value of an oatmeal raisin cookie is virtually equivalent to that of a chocolate chip cookie, with each having practically the same sugar, fat, calorie and fiber content.
In the early Middle Ages, traditional Scottish oatcakes had similar ingredients but were and are typically crispier than modern oatmeal cookies. The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, the Boston Cooking-School Cook Book. While Farmer’s original recipe did not contain raisins, their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
Oatmeal Raisin Cookies
- 230 gram Unsalted Butter 1 cup, 2 sticks, room temp
- 300 gram Dark Brown Sugar Packed 1 1/2 cup
- 50 gram sugar 1/4 cup
- 2 ea Eggs Jumbo, room temp / softened
- 13 gram Vanilla Extract 1 tbsp, good stuff
- 190 grams AP FLour 1 1/2 cups
- 8 grams Baking Soda 1 tsp
- 4 grams Ground Cinnamon 2 tsp
- 1 grams Nutmeg 1/2 tsp
- 1 grams Allspice 1/2 tsp
- 3 grams Salt 1/2 tsp
- 250 grams rolled oats NOT INSTANT, NOT QUICK, Old Fashioned Oats
- 300 grams Macerated Raisins 2 cups, bourbon soaked
- Cream the sugars and butter until smooth, light and fluffy
- Beat in the eggs one at a time, incorporating well
- Add vanilla and combine well, set aside
- In seperate bowl, mix flour, baking soda, salt and spices
- Add dry ingredients to wet ingredients in small batches, (3) on low speed, incorporating well
- Add oatmeal, raisins, on low speed, in small batches (3)
- Cover and chill at least 1 hour, I usually age overnight
- Preheat oven to 350
- Allow dough to warm enough to be scoopable ~ 30 minutes
- Use a #30 disher , (~ 2.5 tbsp) to place on parchment lined sheet pans, ~ 2" apart
- Bake 12-15 minutes. Lightly browned on sides, centers will be soft
- Cool on sheet pan ~ 5 minutes, then slide parchment off to rack, cool there additional 5 minutes, then remove and cool completely on a rack
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