Yes, we know the title is a mouthful and so are these cookies. They begin with heating butter until it melts and browns, producing a nutty, roasted flavor that is infused within the resulting cookie. The melted butter also creates a chewier texture than you would get by creaming the butter. We like cinnamon with both the dark raisins and dark chocolate chunks – it’s the best of an oatmeal cookie and a chocolate chip cookie all in one bite.
We used Taza Stone-Ground Mexicano Cinnamon Discs, but you could use any semisweet or bittersweet chocolate chips or chunks you like. The chunks we used are available from Taza in 4-pound bags for wholesale customers. If you are baking these at home, look for the Taza discs at retail locations such as Whole Foods and chop them up yourself. They can also be ordered from Taza directly. Note that we recommend chilling the batter overnight. The oats absorb the liquid in the recipe and you get a chewier cookie this way.
Image: Peter Muka
- 2½ cups oats (use old-fashioned, not quick or instant)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅔ cup firmly packed light brown sugar
- ⅔ cup firmly packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1¾ cups semisweet chocolate chunks (1/2-inch size chunks)
- ⅔ cup dark raisins
- Whisk oats, flour, baking soda, cinnamon and salt in a small bowl to aerate and combine; set aside.
- Melt butter over medium heat in a large saucepan. Once melted, continue to simmer over low-medium heat for a couple of minutes or until browned. The milk solids will turn golden brown, but take care and do not allow them to burn. There will be a toasted, buttery aroma. Remove from the heat and pour into a large mixing bowl. Whisk in the brown sugars until combined. Whisk in the vanilla, then the eggs, one at a time. Add flour mixture, chocolate chunks and raisins and fold in just until blended. Cover bowl with plastic wrap and refrigerate overnight. (You may freeze dough up to 1 month double wrapped in plastic wrap; defrost in the refrigerator overnight before proceeding).
- Position racks in upper and lower third of oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Drop generously rounded tablespoons 2 inches apart on cookie sheets; flatten cookies using palm (lightly floured only if necessary) to about ½-inch thickness. They should be about 2 ½ inches across.
- Bake for about 12 to 15 minutes or until edges and tops have just begun to color. The cookies will be a bit darker and firmer around the edges, but soft in the center and on the top. They firm up upon cooling; do not over bake. Place sheets on racks to cool cookies for 5 minutes, then remove cookies from sheets and place directly on racks to cool. Store for up to 1 week at room temperature in airtight container.
- Use this recipe as a springboard to your own oatmeal cookie ideas. Make the batter without the chocolate chunks or raisins and add in whatever you would like instead: golden raisins, pecans, walnuts, milk chocolate chips, toffee chips, dried cherries…you get the idea. Add more cinnamon. Add ginger. Experiment with all dark brown sugar, all light brown or granulated sugar. This is a great recipe to play with.
- We used a Zeroll #40 scoop to make these cookies. It keeps the cookies uniform for even baking and a reliable yield.
- You can make these cookies twice as big for a cookie the size of your palm. Baking time will be a few minutes longer and obviously your yield will be less at about 17 or 18 cookies.
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