Oatmeal Raisin Cookies

oatmeal raisin tastefood.jpg
This recipe is the closest I have come to my idea of a perfect oatmeal raisin cookie. It’s packed with oats and raisins with just a little flour to bind it all together, along with a blast of wheat germ for nutty crunch. The result is a crisp and chewy cookie that’s wholesome and rich at once. There is no white sugar in this recipe – only brown sugar which creates a deep caramel sweetness which dissolves in the mouth with every bite.

Oatmeal Raisin Cookies

Refrigerating the cookies before baking will ensure a thicker, chewier cookie. Makes about 30 (2-inch) cookies.

1 3/4 cups light brown sugar
1 cup unsalted butter, melted and cooled to room temperature
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oats
1/2 cup wheat germ
1 1/2 cups raisins

Whisk the sugar, butter, egg and vanilla together in a large bowl until smooth. Mix the flour, cinnamon, baking soda and salt together in a small bowl. Stir the flour into the butter and sugar and thoroughly combine. Stir in the oats and wheat germ. Add the raisins. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 375°F (190°C). Drop rounded tablespoons of the dough onto a baking sheet lined with parchment, leaving 2 inches between each cookie. Bake until the cookies are set in the middle and golden brown, 12 to 14 minutes. Remove from oven and cool on a rack.

Orange, Chocolate and Almond Biscotti

Orange, Chocolate and Almond Biscotti


~ Orange, Chocolate and Almond Biscotti ~

Biscotti are a twice-baked crisp Italian cookie, famously crunchy and perfect for dipping in coffee or milk. Many variations exist, including the traditional anise or almond biscotti, as well as cocoa infused chocolate biscotti. In this recipe I threw in everything I like in a cookie: chocolate, raisins, toasted almonds and orange zest. It sounds like a busy list of ingredients, but the resulting cookie was delightfully simple and not overly sweet.

Orange, Chocolate and Almond Biscotti
I added raisins to the biscotti as an afterthought for a little sweetness and texture; they may be omitted if you prefer a drier biscotti. I recommend using golden raisins for their color and flavor if you can find them.

Makes  approximately 30 biscotti.

2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3 tablespoons vegetable oil
2 tablespoons Cointreau or Gran Marnier
1  teaspoon vanilla extract
1 heaping tablespoon orange zest
3.5 ounces (100 g.) finely chopped or grated dark chocolate
1 cup finely chopped toasted almonds
3/4 cup raisins (optional)

Preheat oven to 350 F. Line a large baking sheet with parchment paper. Combine the flour, sugar, cinnamon, baking powder and salt in a bowl of an electric mixer. Mix briefly to combine. Whisk eggs, oil, orange liqueur, vanilla and zest together in a separate bowl. Add the wet ingredients to the flour. Beat on medium speed until combined, 1 minute. Stir in chocolate, raisins and almonds.
Divide dough in half. Transfer to baking sheet and shape each half into a log the length of the baking sheet. Flatten each log into a 2 inch wide strip. Bake until firm and beginning to color, about 30 minutes. Remove from oven and cool 15 minutes.
Reduce oven to 300 F. (150 C.)  Transfer biscotti to a cutting board. Cut in 3/4 inch strips with a serrated knife.  Arrange cut side down on baking sheet. Bake until they are lightly golden, about 20 minutes, turning them halfway through cooking. Remove from oven and cool completely on racks. Store in an airtight container for up to a week.

 

Easy Weekend Baking: Oatmeal Raisin Cookies

Easy Weekend Baking: Oatmeal Raisin Cookies

I am very picky about my oatmeal raisin cookies. I like them crunchy, I like them chewy, and I like them rich, with a dissolving sweetness in the mouth. I want it all.
This recipe is the closest I have come to the perfect cookie. It’s packed with oats and raisins with just a little flour to bind it all together, along with a blast of wheat germ for nutty crunch. There is no white sugar in this recipe – only brown sugar, which gives the rich, deep sweetness I crave. Let me know what you think.

Oatmeal Raisin Cookies

Refrigerating the cookies before baking will ensure a thicker, chewier cookie. Makes about 30 – 2 inch cookies.

1 cup unsalted butter, melted and cooled to room temperature
1 3/4 cups light brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oats
1/2 cup wheat germ
1 1/2 cups raisins

Whisk butter, sugar, egg and vanilla together in a large bowl until smooth. Mix flour, cinnamon, baking soda and salt together in a small bowl. Stir the flour into the butter and sugar and thoroughly combine. Stir in the oats and wheat germ; then add the raisins. Refrigerate the dough for at least 30 minutes.
Preheat oven to 375 F. (190 C.) Drop rounded tablespoons of the dough onto a baking sheet lined with parchment, leaving 2 inches between each cookie. Bake until cookies are set in the middle and golden brown, 12 – 14 minutes. Remove from oven and cool on a rack.