I am a chocolate chip cookie kind of gal, but for the sake of blogging, I find myself venturing to try other cookie recipes. Now, I decided to give oatmeal cookies a try and I think one person in particular seems happy with them, I am the second! Hubby had a difficult time keeping his hands to himself and away from the cookie jar before dinner time!
I found 2 recipes in the internet and combined them, but I also made some changes of my own. The one from Baker Bettie shows how to make Oatmeal Raisin Cookies with only six ingredients, which I like because I like simple recipes but mostly I was intrigued with her tip of soaking the raisins with bourbon or rum, and the other one is from Joy of Baking because I’ve been following her blog and trust her judgement..hehe!
I didn’t have some of the ingredients they ask for, so I improvised a bit but the result is still very good. Instead of pecan or walnuts, I used almond shavings and instead of bourbon/rum, I used Kirschwasser, which I have in stock.
- 1 cup roated almond shavings (or chopped pecan/walnut)
- ¾ cup unsalted butter, melted at room temperature*
- 1 cup brown sugar*
- 1 large egg*
- 1 tsp vanilla extract
- ¾ cup flour*
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 3 cups rolled oats*
- 1 cup dried cranberries/ raisins* /apricots
- 2 Tbsp Kirschwasser (or spiced rum/ bourbon)
- Soak the dried fruits with the kirschwasser ahead of time. (6-12 hrs. is the recommended time but I did it only for an hour).
- Roast the almond shavings or other nuts by spreding them out in a lined baking sheet and place them in oven for 8-10 minutes at 180°C/350°F.
- In a bowl, cream together brown sugar and butter using hand or stand mixer for about 3 minutes until light and fluffy.
- Add egg and vanilla extract and beat to combine. Add flour, salt, baking soda and ground cinnamon and mix until well incorporated.
- Stir in oats and dried fruits and fold until well blended. Lastly add the roasted almond shavings and then fold again.
- Scoop ¼ cup of cookie batter (or use an ice cream scoop) and with damp hands flatten each cookie batter to about a half inch thick and place them on the cookie sheet.
- Bake at 180°C/350°F for about 12-15 minutes or until edges are golden brown. Let them cool in the baking sheet for a couple of minutes before transferring to cooling rack.