Wednesday, August 7, 2013

Oatmeal Cookies with Dark Chocolate Chips, Walnuts, Hazelnuts and Raisins

Gooey, crispy and chewy, these cookies possess the perfect combination of textures and flavors to satisfy almost all your cookie desires at once. These will definitely be my go to oatmeal cookies from now on. I may try using just 1/4 cup of white sugar next time because I think they'll still be good with a tad less sweetness. If you try that variation, let me know how it works out!

Oatmeal Cookies with Dark Chocolate Chips, Walnuts, Hazelnuts and Raisins
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder 
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup (8 ounces/1 stick) salted butter, softened to room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 cup dark chocolate chips
1/2 cup raisins or currants
1/2 cup roughly chopped walnuts
1/2 cup roughly chopped hazelnuts

Preheat your oven to 350 and line your baking sheet with parchment or silt-pat.

Whisk together the flour, baking powder, cinnamon and salt and set aside.

Cream the butter and sugars for about 4 minutes until light and fluffy. Add the eggs and vanilla and beat again until fluffy, about 2 minutes more.

Add the dry to the wet with a spatula or wooden spoon, then stir in the oats, chocolate chips, raisins or currants, and nuts.

I used about 3 tablespoons of dough per cookie and rolled it into balls with wet palms. I baked a few right away but rolled the rest of the dough into cookies and froze the dough balls on a cookie sheet, then transferred them to baggies for later baking. See this method also used with my Less Fussy Jacques Torres-esque Chocolate Chip Cookies and Whole Wheat Cardamom Snickerdoodles.

I didn't flatten these but I did flatten subsequent batches, which I preferred.

To bake, place the shaped dough on the cookie sheet, about 2 inches apart, and flatten slightly as these don't spread much. Bake for about 12-14 minutes until the edges look a little toasty but the centers are still pale and almost under-baked. This will give you a cookie that's gooey, crispy and slightly chewy too!!! 

Cool the cookies on the baking sheets for a minute or two then transfer them to a rack to finish cooling. Eat warm or at room temp with cold milk!!!!!!!!!!!!!