Time for the new year and looking forward to baking our a healthier, nuttier and mild oatmeal raisin cookie that doesn't sent you to the dentist. I find that many oatmeal raisin cookies overdo the sugar which overpowers the wonderful ingredients you are starting with. I've adapted this recipe from Genius Kitchen to reduce the sugar content by over 60% while adding walnuts and swapping out regular oatmeal with steel cut oats to create a nutty crunchy outer texture while the inside remains moist. This is a great breakfast cookie to have with tea or coffee - much better than anything you will have over the counter!
INGREDIENTS
Combine and stir dry ingredients
together
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking powder
- 3/4 tsp kosher salt (if using Morton’s Salt) – all
other brands 1 tsp salt
Combine and whisk wet ingredients
until creamed (lighter color and ingredients are all fully incorporated)
- 1 cup unsalted butter
- ¾ cup dark sugar
- 2 large eggs
- 3 tsp vanilla
Final Step – set aside
- 2 ½ cups steel cut oats
- 3/4 cup chopped walnuts
- 3/4 cup raisins
Preheat oven to 350
Whisk dry ingredients; set aside.
To cream wet ingredients, whisk by
hand or use a hand mixer if you have one. Start on low increase
speed to high and beat until fluffy and the color lightens. Stir the flour
mixture into the creamed mixture until no flour is visible. Avoid
over mixing.
Final step of cookie dough is to add
the oats, walnuts and raisins; stir to incorporate.
Batch should make 42 2” size
cookies.
Drop 2-inches apart onto baking
sheet sprayed with nonstick spray. Bake 15 minutes (on center rack),
until golden, but still moist beneath cracks on top. Remove from oven; let
cookies sit on baking sheet for 2 minutes before transferring to a wire rack to
cool.