"Chocolate Oatmeal Raisin Cookies"
excerpted from 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. Copyright © by Bruce Weinstein.
Reprinted by permission of HarperCollins Publishers, Inc. All rights
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).
The cookies need a little mothering as they bake -- but the results
are more intense than traditional oatmeal cookies and quite fudgy.
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
6 ounces semisweet chocolate, chopped
6 tablespoons cool, unsalted butter, cut into small pieces, plus
additional for buttering the baking sheets
½ cup granulated sugar
½ 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 ½ cups raisins
1. Position the racks in the top and bottom thirds of the oven; preheat the
oven to 350°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 without 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
4 days at room temperature between sheets of wax paper
3 months in the freezer
Chocolate Oatmeal Apricot Pistachio Cookies: Substitute ¾
cup chopped dried apricots and ¾ cup chopped unsalted pistachios
for the raisins.
Chocolate Oatmeal Cranberry Almond Cookies: Substitute ¾
cup dried cranberries and ¾ cup slivered almonds for the
Chocolate Oatmeal Date Pecan Cookies: Substitute ¾ cup chopped
pitted dates and ¾ cup chopped pecan pieces for the raisins.
Chocolate Oatmeal Raisin Cashew Cookies: Reduce the raisins to
¾ cup; add ¾ cup chopped roasted unsalted cashews
with the remaining raisins.
Chocolate Oatmeal Raisin Walnut Cookies: Reduce the raisins to
¾ cup; add ¾ cup chopped walnut pieces with the remaining
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