It was a sad day in our household, as we enjoyed the last 2 peanut butter cookies lingering in our freezer. We have gotten so used to having this delicious treat at arms reach for the past couple weeks that now we are jonesin’ for more…
Only this time, lets talk Oatmeal Raisin. Which is hands down Mike’s favourite cookie and I have witnessed him literally get off the couch at 10pm to drive to Sobeys to go get us some. The love is real and I appreciate his dedication.
So real, that I have been trying to perfect this recipe ever since we started dating. I know what you’re thinking, what could there possibly be to perfect? But the truth is, I love a spicy cookie. A lot of the recipes I’ve seen only add a bit of cinnamon and that just isn’t enough for me.
In order to create the perfect spicy oatmeal raisin cookie, you need A TON of cinnamon as well as a bit of nutmeg. WARNING!!!!!!!!! nutmeg does NOT forgive. There is such a fine line between just enough and disgusting. Use the less is more paradigm or else you’re screwed lol.
Alright, lets talk flour…
I have always used bread flour when making oatmeal cookies. The reason is simple, my mom did it and therefore so do I. It helps make the cookies thick and chewy which are 2 mandatory requirements in my eyes. However, you can absolutely use all-purpose flour because it will still have stellar results.
This time I made 2 batches and for fun in the second batch I decided to give whole grain flour a try. The results were actually really delicious and I love that the change in flour made it heartier and more chewy. Mikes preference is still to the standard version but I’m pretty sure this is my new fan favourite.
And, despite wishing I was some master baker, the reality is…I am not. This totally happened, which killed my soul and hurt my feelings. The funny thing is, Mike still plans to eat them by grating off the burn parts…
Let’s just say, the man loves his cookies.
Basically there is nothing bad about this recipe. The cookies are thick, chewy, spicy and wonderful. What more could you ask for really?!
Below are shots of both batches. You can definitely tell which ones are the original and which are whole grain. The original are nice and light looking in comparison to the dark and dense of the whole grain.
“Dark and dense” sounds bad but its all I could come up with to describe these…In whole grains defense, it’s not it’s fault. The flour is darker in colour and therefore results in a deeper colour. Also, the flour has more texture and soaked up all the liquid so it had no choice but to be dense. It’s still a really good cookie and worth giving a try for some added nutrients.
Some of the specialty ingredients I used can be found at:
So, if you or anyone in your family has a love for oatmeal raisin the way we do, look no further. This recipe is definitely a keeper! Give it a try and let me know how it goes!
Eat Food. Love Life.
Looking for another great cookie recipe? Click here for my favourite Peanut Butter Cookies!
Bea's Best Oatmeal Raisin Cookies
This wonderfully spicy, thick and chewy oatmeal raisin cookie will quickly become a family favourite.
- 1/2 cup unsalted butter, softened
- 1 large egg, at room temperature
- 1 cup brown sugar, packed
- 2 tsp. vanilla extract
- 1 1/2 cups whole rolled oats (do not use quick cooking, not cool)
- 1 tbsp. + 1 tsp ground cinnamon
- 1/8 tsp. nutmeg (this is a must but do not over measure)
- 1/2 tsp. baking soda
- 1/4 tsp. salt (I always use a little less)
- 3/4 cup + 2 tbsp. bread flour (or regular flour/whole grain)
- 1 heaping cup of raisins (take the time to break them apart if stuck together)
- In a large bowl, whisk together the oats, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, on medium high speed, cream together the butter, egg, brown sugar, vanilla and beat until light and fluffy (3-4 min.).
- Stop, scrape down sides, add oat mixture, and beat to incorporate (1 min.).
- Slowly add flour and beat to incorporate (30 sec.)
- Add raisins and beat just to combine.
- Chill dough for 30 min – 1 hour. You want to NOT skip this step.
- Preheat oven to 350F and line a baking sheet with parchment.
- Once the dough is chilled, remove it from the refrigerator and scoop out 2 heaping tablespoon sized balls of cookie dough and drop onto the prepared baking sheet. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake for 10-12 minutes or until the edges are lightly golden brown and tops have just set. The cookies will firm up while they cool.
- Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
**Store cookies in an air tight container on the counter for up to 5 days (if they last that long) or 3-4 months in the freezer <<