Spiced Oatmeal Raisinet Cookies

oatmeal raisinet cookies

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?

oatmeal raisin cookies top

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.

oatmeal raisinet cookies cut

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…

oatmeal raisinet cookies stacked



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!

oatmeal chocolate raisin cookies

German Chocolate Cake

A conversation from a month or two ago when Will, the new postdoc, arrived. 

Moi (all chipper smiles): Will! Welcome to the department! It’s so nice to meet you! Just out of curiosity, when is your birthday? And what kind of cake would you want?

Will (confused): Um, nice to meet you, too? (This girl is crazy.) It’s June 7th. And, uh, I don’t like cake…

Moi (smile gone): WHAT.

Will (hesistant): It’s never been my thing.

Moi (serious and slightly upset): But… that’s not an option.

Will (apologetic): Actually, I guess I like German chocolate cake. Does that work?

Moi (all smiles again): Oh! I’ve never made one of those! This will be fun!!

german choc cake

In retrospect, I suppose insulting someone’s (bizarre and inexcusable) aversion to cake isn’t quite the best way to introduce them to the department. But luckily we found a happy agreement: I got to try my hand at German chocolate cake and Will got a birthday cake that he actually enjoyed. Perfect!

german choc cake 2

By the way, lest you think I’m some insane (yes) jerk (hopefully not), Will and I are friends now. So no hard feelings about our contrasting views on the merits of cake. Because unless you’re allergic to pecans or coconut or chocolate or happiness, how could a view like this fail to bring people together:

german choc cake slice

If you like German chocolate cake (or need to make one because a cake-hater has requested it), this should be the first recipe you grab. It’s the perfect fluffy, not-too-chocolatey cake with a fantastically moist coconut-pecan filling, finished off with a chocolate icing so impressively rich and delicious I used it on the black & white cake just a few days later (posted out of order, apologies). I’m not qualified to make such bold claims as “this is the best German chocolate cake ever,” seeing as it’s the first one I’ve ever made and, since it’s not usually the type of cake I reach for first, I don’t have a lot to compare it to. But I will say that this cake has hoards of impressive, positive affirmations on Annie’s blog – AND it got a thumbs-up from Will. Draw your own conclusions.



From Annie’s Eats, which she adapted from David Lebovitz 

2 oz. bittersweet or semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
6 tbsp. water
4 large eggs, separated into egg whites and yolks
16 tbsp. unsalted butter, softened to room temperature
1½ cups sugar, divided
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract

1 cup water
¾ cup sugar
2 tbsp. dark rum

1 cup heavy cream
1 cup sugar
3 large egg yolks
6 tbsp. butter, cut into small pieces
½ tsp.  salt
1 cup pecans, toasted and finely chopped
1 1/3 cups sweetened coconut, toasted

10 oz. bittersweet or semisweet chocolate, chopped
2 tbsp. light corn syrup
3 tbsp. unsalted butter
1 cup heavy cream


Make the cake:

1. Preheat the oven to 350° F. Prepare two 9-inch round cake pans: grease the sides and bottom of the pans, line with a circle of parchment paper, and grease the top of the paper. Flour the bottom and sides of the pans. Set aside.

2. Using a double boiler (or the microwave in 15-second bursts), melt the bittersweet and unsweetened chocolate with the water, stirring until smooth. Set aside until the mixture cools to room temperature.

3. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until they form soft droopy peaks. Slowly add ¼ cup of the sugar and continue beating until stiff peaks form. Transfer the egg whites to a separate bowl and return the mixer bowl to the mixer base.

4. In the bowl the electric mixer fitted with the paddle attachment, combine the butter with 1¼ cups of the sugar. Beat on medium-high speed until light and fluffy, about 5 minutes. Beat in the melted chocolate. Mix in the egg yolks one at a time, scraping down the bowl as needed.

5. In another bowl, sift together the flour, baking powder, baking soda and salt. Mix half of the dry ingredients into the butter mixture on low speed just until incorporated. Mix in the buttermilk and vanilla extract until combined. Mix in the remaining dry ingredients just until incorporated. Using a rubber spatula, gently fold about a third of the egg whites into the batter to lighten it. Then fold in the remaining egg whites just until incorporated.

6. Divide the batter between the prepared cake pans and bake in the preheated oven for about 45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the cake pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Make the rum syrup:

While the cakes are cooling, combine the water and sugar in a small saucepan over medium-high heat and heat until the sugar is dissolved, stirring occasionally. Off the heat, stir in the rum.

Make the coconut pecan filling:

1. Combine the cream, sugar and egg yolks in a medium saucepan. Put the butter, pecans and coconut in a mixing bowl; set aside.

2. Heat the cream mixture and cook, stirring constantly and scraping the bottom until the mixture begins to thicken and coats the back of a spoon (170-175° F.)

3. Pour the hot custard immediately into the pecan coconut mixture and stir until the butter is melted. Cool completely to room temperature. The mixture will thicken as it cools. If it doesn’t thicken up, add additional coconut until you are satisfied with the consistency.

Make the chocolate icing:

1. Place the chopped chocolate in a bowl with the corn syrup and butter; set aside.

2. Heat the cream on the stove just until it begins to boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute, then stir until smooth.

3. Chill thoroughly in the refrigerator or freezer until firm enough for decorating (at least 2 hours, can take more).

Assemble the cake:

1. Carefully cut the two cake layers in half horizontally to yield four layers.

2. Set the first layer on a cake circle, cut side up. Brush well with the rum syrup (seriously! Be generous – this makes it moist and delicious). Spread ¾ cup of the coconut filling over the cake layer, making sure to reach the edges.

3. Set another cake layer on top of the filling. Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

4. Ice the sides of the cake with the chilled chocolate icing. Pipe a decorative border around the top layer, encircling the coconut topping.


And there you have it: delicious, moist, flavorful German chocolate cake. Just for the heck of it, let’s really get in here. Doesn’t this make you want to lick the screen?!

german close up

(No? Just me? I’m the only one currently cleaning their monitor with their tongue? Oh… c’est embarrassant…)