Hello all you cookie monsters! Here’s one you need if you like loaded oatmeal cookies. I dreamed it up the other day when I wanted oatmeal raisin chocolate chip but the Silver Palate Rocky Mountain chocolate chip cookie doesn’t do it for me anymore.
For a starting point, I turned to the Zingerman’s oatmeal cookie because I love the crisp-on-the-outside, chewy-on-the-inside texture and the wonderful flavor due in part to a modest sweetness; the recipe uses a combination of maple syrup and brown sugar. While I was at it, I used a cup of butter instead of the mildly annoying cup plus 2 tablespoons in the original. It worked great, probably due to all the add-ins.
Oatmeal Raisin Chocolate Chip
makes about 30 cookies
Ingredients
- 1 cup unsalted butter, room temperature Straus Family Creamery
- ¾ cup brown sugar firmly packed 154 grams
- ½ cup pure maple syrup 172 grams; Silloway Maple
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cup all-purpose flour 220 grams; Wheat Montana blue bag
- 1⅛ teaspoon baking soda
- 1⅛ teaspoon Kosher salt
- 1 teaspoon ground cinnamon Burlap & Barrel
- ¼ teaspoon freshly grated nutmeg
- 3 cups rolled oats, regular not instant 300 grams; Bob's Red Mill
- 1½ cups raisins
- 1½ cups chocolate chips or chunks, semi-sweet or bittersweet Enjoy Life or Guittard
- 1 cup toasted walnuts
Instructions
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Preheat oven to 350°F. Cream the butter with the brown sugar until light and fluffy. Slowly add in the maple syrup, beating well to encourage the butter to absorb it. Mix in the egg and vanilla.
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In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg then sprinkle into the butter. Add the oats, raisins, chocolate chips, and walnuts.
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Scoop about 2 tablespoons per cookie and arrange with some room to spread, 8 on a standard sheet pan lined with parchment or Silpat. Press to flatten slightly and bake for 12–15 minutes until you notice the aroma and the cookies begin to turn golden brown.
Recipe Notes / Tips
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to toast walnuts: 350° for about 10 minutes. Keep them in a jar at room temperature and use on yogurt, cereal, salads, and in baking.
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Dough keeps well in refrigerator for 3–5 days, freeze for longer storage.
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Bake from frozen 15 minutes.
