Makes about 3 dozen cookies
These chocolate cookies are made with oats and raisins mixed right into the dough. If you're looking for chewy chocolate chip oatmeal cookies, see the Soft Chocolate Chip Oatmeal Cookies (page 209 of the book). The cookies need a little mothering as they bake—but the results are more intense than traditional oatmeal cookies and quite fudgy.
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces semisweet chocolate, chopped
6 tablespoons cool, unsalted butter, cut into small pieces,
plus additional for buttering the baking sheets
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 cups rolled oats (do not use quick-cooking oats)
1-1/2 cups raisins
1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350 degrees F. Lightly butter two large baking sheets; set aside. Whisk the flour, baking soda, and salt in a medium bowl and set aside as well.
2. Place the chopped chocolate in the top half of a double boiler set over about an inch of simmering water, or in a medium bowl that fits tightly over a medium saucepan with about the same amount of simmering water. Stir until half the chocolate melts, taking care not to let any steam condense into the chocolate. Remove from the heat and continue stirring until the chocolate has completely melted. Set aside for 5 minutes to cool.
3. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add both kinds of sugar and continue beating until light and fluffy, about 2 minutes. Beat in the egg and vanilla, then the melted, cooled chocolate until smooth. Turn off the mixer, add the prepared flour mixture, and beat at a very low speed just until incorporated. Use a wooden spoon to stir in the oats and raisins just until evenly distributed.
4. Drop by heaping teaspoonfuls onto the prepared baking sheets, spacing the mounds about 2 inches apart. Bake for 6 minutes, then rotate the sheets top to bottom and front to back. Continue baking for 4 more minutes. At this point, use a heat-safe rubber spatula or the back of a tablespoon to flatten the cookies slightly—just press down and make them more traditionally shaped. Continue baking for about 2 more minutes, or until the cookies have a somewhat firm, filmy crust on their tops, much like the layer of dried sand along the tidal shoreline of a beach, but the cookies themselves are still quite soft to the touch. Cool on the sheets for 5 minutes, then transfer to wire racks to cool completely. Cool the sheets for 5 more minutes and lightly butter them again before baking additional batches.
4 days at room temperature between sheets of wax paper
3 months in the freezer
Chocolate Oatmeal Apricot Pistachio Cookies: Substitute 3/4 cup chopped dried apricots and 3/4 cup chopped unsalted pistachios for the raisins.
Chocolate Oatmeal Cranberry Almond Cookies: Substitute 3/4 cup dried cranberries and 3/4 cup slivered almonds for the raisins.
Chocolate Oatmeal Date Pecan Cookies: Substitute 3/4 cup chopped pitted dates and 3/4 cup chopped pecan pieces for the raisins.
Chocolate Oatmeal Raisin Cashew Cookies: Reduce the raisins to 3/4 cup; add 3/4 cup chopped roasted unsalted cashews with the remaining raisins.
Chocolate Oatmeal Raisin Walnut Cookies: Reduce the raisins to 3/4 cup; add 3/4 cup chopped walnut pieces with the remaining raisins.
The Ultimate Chocolate Cookie Book
From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black
and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More
by Bruce Weinstein and Mark Scarbrough
MorrowCookbooks, an imprint of HarperCollinsPublishers
Recipe reprinted by permission.
This page created April 2005
The Global Gourmet®
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