Let’s say you’re craving cookies. So you ask the boy what he wants. And he says oatmeal raisin. So you decide to make oatmeal raisin chocolate chip, because (as you know) everything’s better with chocolate. Now let’s say you ask that boy to run to the grocery store for you and pick up raisins and chocolate chips, among other ingredients. What do you think will happen?
Instead of coming back with raisins and chocolate chips, he comes back with raisinets “because they’re cheaper and amazing.” At first I was appalled – that’s not what I requested! But then I realized his genius: not only were chocolate-covered raisins cheaper than buying both raisins and chocolate chips, but also you get a perfect pairing of chocolate and raisin in every mouthful. No more will you bite into an oatmeal cookie only to get loads of raisins and no chocolate, or vice versa. No, sir! These cookies have the perfect distribution of the recipe’s key ingredients. Believe me: it shows as soon as you dig in. Add the extra spices and instant coffee to highlight it all, and you end up with crunchy-on-the-outside-and-soft-in-the-middle cookies that are absolutely bursting with the best of the best flavors.
I’m quite proud of these. This is my second time making them (I almost never repeat recipes, mind you!) and they’ve gotten rave reviews both times. They’re inspired by Martha Stewart’s cookies, but changed up enough to call this an original recipe. Does that give me street cred in the baking world?? Although, I suppose the boy should get some credit for the raisinet idea…
SPICED OATMEAL RAISINET COOKIES
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tbsp. instant coffee, finely ground
2 tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
1 cup (2 sticks) unsalted butter, room temperature
¾ cup packed light-brown sugar
¾ cup granulated sugar
2 large eggs
1 tsp. vanilla extract
2 ½ cups rolled oats
1 ½ cups pecans or walnuts, finely chopped
1 ½ cups raisinets (chocolate-covered raisins)
1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, baking soda, salt, instant coffee, cinnamon, cloves, and nutmeg. Set aside.
2. In a separate bowl, use an electric mixer to cream the butter and sugars until light and fluffy. Add the eggs and vanilla; beat until combined, scraping down the sides of bowl as needed.
3. Slowly add the flour mixture to the wet ingredients; beat until just combined. Stir in the oats, pecans, and raisinets.
4. Drop golf-ball-sized scoops of batter about 2-inches apart on greased baking sheets. Bake until cookies have spread and are golden brown and soft to the touch, approximately 12 minutes. Cool for a few minutes on the hot sheets and then transfer to a wire rack to cool completely.
Not much more to say here, folks. These cookies are nutty, crunchy on the outside, chewy on the inside, chocolate-and-raisin-y goodness, with hints of coffee, cinnamon, and spices. Absolument glorieux!