Oatmeal raisin cookies: cloyingly sweet, cakey, and ugly, it isn’t a wonder why this cookie is always last to be finished in the cookie platter. It’s pretty tragic because this cookie, with its great texture and hearty flavor, actually has a lot of potential to be something great. It just needs a few tweaks to nudge it in the right direction (in the form of whole wheat spelt flour, less sugar, pistachios, and dried sour cherries). Feel free to add other mix ins as well, there is a list down below of some that I like.
Ingredients
- 224g (2 sticks) butter
- 225g (1 1/3 cups) packed brown sugar
- 2 eggs
- 195g (1 1/2 cups) spelt flour
- 250g ( 2 1/2 cups) rolled oats
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 2 tsp vanilla
- 1 large handful of pistachios
- 1 large handful of dried sour cherries
- pinch of cinnamon
Mix ins: chopped chocolate and salted pretzels/ honey bunches of oats/ granola and cranberries/ apricots, chocolate and ginger
Procedure
Beat butter, sugar, cinnamon, and vanilla together. Add the eggs and mix until emulsified. Add the flour, baking soda, salt, oats, and mix until almost combined. Add the pistachios and cherries and mix until fully combined. Scoop out into 2 tbsp balls and place in the fridge to chill for at least and hour (better overnight).
The next day, preheat the oven to 325F and bake the cookies for around 13 mins. Let cool for 5 mins and enjoy!
Stop and Smell the Flours 