For the first time, my last year’s Christmas party meal was lackluster.
That is, until the cookie tray.
I “mouse bite” as Dave calls it, or sample the goods. But on this frosty December night, I found “the one.”
Oatmeal Raisin is a heart and soul cookie to me. I’ve had and made many variations, but this oatmeal was different. I couldn’t put my taste on what made it so fantastic. I became a woman on a mission.
At cookie finish, I scrambled for another (in the most non-scavenger way). At next pass, I asked the server, hoping she’d divulge every juicy detail about this magnificent cookie.
She was impressed with my excitement, even promising to ask the chef and return, but there was never a u-turn in our direction.
Whatever the reason, I understand. They’re a restaurant, both busy and want us to come back. Or maybe, over enthusiastic crumbs on her face at table 4, a turn off.
Anyway. Here’s our best take on this cookie extraordinaire.
Cookie Highlights
Old Fashioned Rolled Oats
Dried Apricot
Golden Raisins
Pecans
Cookie Texture
Crunchy edges with a soft and chewy center
To Chill the Dough or Not?
I tried three ways with this recipe and found the following:
- Bake immediately without chilling: a thicker cookie, crisp edges, and a soft middle.
- Chilled for 30 minutes: a flatter cookie, not as crisp edges, and a soft middle. A more even baked cookie.
- Chilled for 24 hours: a thicker cookie, crisp edges, a soft middle, and a deeper flavor out of three.
We prefer the third cookie out of the bunch, but how many times are we going to want to wait 24 hours to make cookies, I’m unsure. The truth is, once the cookies co-mingle, they’re all delicious.
Oatmeal Apricot Golden Raisin Cookie
Ingredients:
- 2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup cane sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure
- 2 1/2 cups old fashioned rolled oats
- 1 cup dried apricots, coarsley chopped
- 1 cup golden raisins
- 3/4 cup pecans, chopped
Instructions
- Preheat oven to 375° Line cookie sheets with parchment or a Silpat. Whisk flour, baking soda, baking powder, and salt together. Set aside.
- Using an electric mixer, cream butter and both white and brown sugar in a large bowl for three minutes. On low, whisk the eggs and vanilla. Slowly incorporate flour mixture until just combined. Please avoid over-mixing. Stir in oats, dried apricot, golden raisins, and pecans. Mix well.
- Chilling the dough leads to a personal cookie preference. I tried three different ways with this recipe and found -Bake immediately without chilling: a thicker cookie, crisp edges, and a soft middle.Chilled for 30 minutes: a flatter cookie, not as crisp edges, and a soft middle. A more even baked cookie.Chilled for 24 hours: a thicker cookie, crisp edges, a soft middle, and deeper flavor of the three.The truth is, once co-mingled, they're all delicious.To chill or not - your cookie ♥️ your choice.
- Are you in the mood for a big or small cookie? Select the size and scoop your dough. Roll the dough into a ball and place them on the baking pan sheet about 2 inches apart. Just as you would with a chocolate chip, stud or push dried apricots and golden raisins into the tops of the dough (which I forgot to do this time!).
- Baking times vary because of ovens and based on how chilled your dough is, but for big cookies, bake for 12 to 14 minutes and for small for 8-10 minutes. Cookies are finished when the edges are golden and the tops appear slightly underdone. Remove cookies and let them cool on the pan for about 5 minutes, then transfer to a wire rack. I double dog dare you not to grab a bite... or four.
Notes
- For a smaller batch, halve this recipe.
- For a change, I add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon clove; they're equally delicious.
- Freezer option one: scoop dough into portions on a baking sheet, freeze for a couple of hours, then add to an airtight container and label with the date. Once ready to bake, follow the recipe directions. They may bake for the same time listed straight out of the freezer.
- Freezer option two: freeze baked cookies in an airtight container for one month.
Nutrition
