Until recently, I thought the fact that chocolate > all other foods was close to a universal truth.
As it turns out, I have several student employees who don’t like chocolate. So when I brought the team thin mint french macarons (recipe coming soon!) a few weeks ago, it was less than appreciated by those who don’t get super excited at the thought of dark chocolate peppermint ganache.
I also learned that there is a contingency of people who passionately love oatmeal raisin cookies. So while I generally go out of my way to choose cookies based on whichever appears to have the most chocolate-to-everything-else ratio, I recognize that there are those among us who prefer raisins.
So like the cookie-obsessed freak that I am, I immediately set to work to make a soft, chewy, oatmeal raisin cookie that even someone who prefers chocolate 150% over raisins can appreciate.
These are those cookies.
Soft and chewy with plump raisins and the perfect amount of wholesome oats. I made these with Oatmeal Raisin Cookies with 100% white whole wheat flour and really liked the way they turned out. You could definitely use all-purpose flour, if you please.
I recommend soaking the raisins in warm water for a few minutes as you whip up the cookie dough. It turns those shrivelled little raisin babes into plump, juicy, sweet morsels that bake up beautifully in the cookies themselves.
This is a chocolate-less cookie that even I can get behind.
- 1¾ cup raisins
- 2 cups white whole wheat flour (all purpose would work great, too)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups old-fashioned whole oats
- Place the raisins in a medium bowl and cover with warm water. Let sit for 10 minutes while you're assembling the rest of the cookies. Drain off the water and pat dry with a clean towel.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium-high speed for 3 minutes or until fluffy, scraping down the sides as necessary. Lower the speed and add the eggs, one at a time. Add the vanilla. Increase speed to medium-high and beat for another minute.
- On the mixer's lowest setting, add the flour mixture to the bowl. Mix just until the flour is incorporated. Stir in the oats and the raisins, which should be nice and plump now.
- Place 2-tablespoon portions of dough, rolled into balls, 2 inches apart on a baking sheet covered with parchment paper or a silpat. Bake in a 350 F degree oven for 12-14 minutes or until the edges are just starting to turn golden brown. Remove from oven and allow to cool completely on the pan. Store in an airtight container for up to a week.