Oh, it has been too long. We have been on two vacations, and our oldest is now back to nursery school for N-I-N-E hours a week. You’d think that much time with just one child to look after would open up a world of possibilities. It does, but unfortunately not the possibility of drooling into a hot oven or relaxing on the Internets. Oh, toddlers. They are just so wiggly.
Any-who, I have been finding the time to do mama meals for some buddies, which is really just an excuse to test out oatmeal cookie recipes. It seems like a good time of year for them, wholesome, hearty, nutty, and spicey, a little introduction to fall.
This recipe is my new fave. They are crisp at the edges, moist and soft at the center. I know raisins are controversial. Personally, I love them, but I realize this puts me in a sad minority. Granted, if you gave the choice between raisins and chocolate, I’d choose chocolate every time. (Hello!) But, I did want to keep this a little on the healthy-ish side. Because I married a raisin-phobe, I used golden raisins and currents, a much tastier combo. I’m a sucker for golden raisins in cookies, they make them so chewy delicious! But, if you are not sold on my super delicious raisin but not raisin substitute, feel free to use chocolate instead. No doubt, a little chocolate never hurt a cookie.
Brown Butter Oatmeal Cookies
Adapted from Chewy Gooey Crispy Crunchy by Alice Medrich.
2 cups rolled oats
¼ cup water
¾ cup whole wheat pastry flour
½ cup all purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
1/8 teaspoon cardamom
½ teaspoon kosher salt
2 sticks unsalted butter
½ cup brown sugar
¾ cup turbinato sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup chopped pecans
2/3 cup golden raisins
1/3 cup currents
In a large bowl toss the oats with the water, and set aside.
In a medium bowl, sift together the whole wheat pastry flour, all purpose flour, baking soda, cinnamon, nutmeg, and cardamom, then whisk in the salt.
Place the butter in a sauce pan over medium high heat, stirring occasionally, until butter is brown and fragrant. This should take a few minutes. Pour the butter over the oats, stir in the sugars, egg, and vanilla. Gently fold in the flour mixture. When the flour is almost entirely incorporated, add the pecans, golden raisins, and currents. Continue to fold until everything is well combined.
Refrigerate dough for two hours, or overnight is better if you have the time and self restrain to not eat the dough;)(The dough gets very firm when cool, so it is easier to portion out the cookies before they are refrigerated. If you do this, put the balls of dough on a parchment lined dish, before wrapping with plastic wrap, just so the cooled dough does not stick to your dish.)
Preheat oven to 350º F., and line sheet pans with parchment paper. Scoop dough by 2 rounded tablespoons, and place 6 to a pan. Press cookies down gently. Bake for 14 to 18 minutes, until golden brown.
Makes about 1 ½ dozen super yummy cookies.