A decadent, chewy oatmeal raisin cookie is just about as perfect as something can be. They've got a complex texture, subtle sweetness and satisfy your sweet tooth without any chocolate, icing, or candy -- just good ol' oatmeal and raisins.
The trick to this recipe is that the raisins are plumped (ideally overnight) in our BLACKLIST Black German Lager. This gives them a moistness and complexity of flavour you just won't get from straight-from-the-bag raisins.
INGREDIENTS
- 1 stick of unsalted butter, softened
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1.5 cups of "instant" steel-cut oats
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 cup of raisins (measured before plumping)
- 1 can BLACKLIST Black German Lager
- 1 large egg
STEP BY STEP
- The night before baking: place raisins in a bowl; pour enough BLACKLIST Black German Lager into the bowl to completely cover the raisins. Cover bowl and refrigerate overnight
- In a stand mixer, cream together butter, sugar, brown sugar, egg, and vanilla
- Add in flour, baking soda, cinnamon, nutmeg, salt and baking soda and mix until blended into an even paste
- Remove raisins from fridge and strain them to remove excess liquid
- Add raisins and oatmeal and mix until combined
- Form dough into a rough ball and wrap in plastic wrap
- Refrigerate dough minimum 1 hour, up to overnight, before using
- Preheat the oven to 350° F
- Prepare two baking sheets, lined with parchment
- Form dough into 12 evenly sized balls (each should weigh approximately 60 grams, but to be sure, weigh your dough ball and divide)
- Arrange 6 balls per sheet, evenly spaced
- Press each ball flat, and use your thumb to press a divot into the centre of each
- Bake for 10-11 minutes, or until the bottom of the cookies area lovely crisp brown
This recipe was adapted from the wonderful Smitten Kitchen Raisin Oatmeal Cookie recipe.