The Bell Kitchen

Oatmeal Raisin Cookies: The Sequel

Desserts | April 14, 2015 | By

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“It’s too sweet!” he shrilly chirped from the couch from under a paisley-clad duvet. “What? What do you mean? A cookie is supposed to be sweet! That is the point!” I retorted, disagreeing proudly from my kitchen. “You don’t get it. European sugar is much sweeter than American sugar. Use less.” He grumbled (yet oddly finished not 1, not 2, but 4 cookies within an hour). Quelle horreur, rolling my eyes.. oh well, tant pis!
 
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The perfect weekend cookie

That batch of oatmeal raisin cookies was about 6 months ago. To be honest, I never was much of a baker nor am a man of the dessert aisle. I can pass donuts and danishes as easily as I can pass the fish selection (yes, fish and I called it quits back when I was 7 years-old – long story) yet I am trying more sweets these days, a diversification you could say. Savory on the other hand is much more of a devilish temptation that I seldom resist. From fondues to satay to steamed dumplings, I am the “do you want to split an appetizer?” guy. I have spent most of the last year focusing more on savory, protein, and perfecting my sauces than I have on baking desserts. Anyone remember my Mousse au Chocolat story? Some could think that is peculiar seeing that I hail from quite a talented family of bakers whose maiden names most likely were “Meringue”.

Identifying yet another place to grow I knew on Sunday afternoon that I not only had the time to bake but I really, and I mean really, wanted something sweet. With this part-time healthy living overhaul I actually found myself daydreaming on a 10k run about a carrot cake. Chilled carrot cake with cream cheese frosting, a touch of lime, walnuts, and the perfect amount of moisture. Yum! But that afternoon I set out to satisfy my sweet tooth and to challenge myself to re-bake those oatmeal raisin cookies! I cut back on the sugar, extract, and salt that I once tried and came up with my own recipe. I know there are many substitutions these days but I still want my cookie to taste like a cookie so if that means butter, so be it. Everything in moderation, friends!
 
Kitchen test: Whether or not European sugar is sweeter than American sugar needs to go through an A/B testing of sorts but that is yet to be conducted. (Google search) Until then, enjoy this recipe that I created that has the two of us addicted to these amazing oatmeal raising cookies. Perfect to share on the couch after a long day at work or enjoying with a morning cup of joe.
 
So how did I do? “Much better!” the husband exclaimed Sunday night from the couch. “Alright, Adam, getting better,” I thought. That moment of culinary satisfaction was soon trembled by a following remark, “but it still could be less sweet.” Gah! But I love him anyway. He will just have to endure! 
 
You tell me! Do you agree with me or the husband?!
 
Oatmeal Raisin Cookies
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Dry
  2. 2 cups AP flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 1/2 teaspoon salt
  6. Wet, to be creamed
  7. 2 large eggs or 3 medium eggs
  8. 200g unsalted butter (CZ) or 3/4 cup (US)
  9. 1 tsp vanilla extract
  10. 1 cup brown sugar
  11. 1/2 cup white sugar
  12. 3 cups of steel-cut oats (not instant)
  13. 1 3/4 cup raisins
Instructions
  1. Preheat oven to 350 F or 177 C and set rack in the middle of the oven
  2. Combine all the dry ingredients in a bowl and set aside
  3. In a large bowl, cream butter and sugar until smooth and light in color
  4. Add extract and eggs and combine thoroughly
  5. Fold in dry ingredients and combine -- do not overmix
  6. Finally, add oats and raisins (note: if the batter is much too thick, add a medium egg to wetten it up however your dough should be thick)
  7. On a cookie sheet, make 2 tbsp balls of cookie dough and place them 2 inches apart (appx 9 cookies per cookie sheet)
  8. Bake for 11-13 minutes until the cookie is turning golden but still moist in the center. Cookies will continue to cook slightly and firm when cooling
  9. Set aside to cool and transfer to a serving dish once at room temperature
Notes
  1. Yields 26 cookies
The Bell Kitchen http://thebellkitchen.com/
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About Me

Adam Watkins Food Blogger

Based in Prague, I am navigating my way through European classics and learning my native New England favorites. A collision between travel & taste, join me on my (mis)adventures, both in and out of an apron with lively stories and the very best of recipes.

- Adam Watkins

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