I have been searching for years for the perfect oatmeal raisin cookie recipe. This search has been more of an endless adventure, the never-ending story of my baking life to date! I have made many many different and delicious oatmeal raisin cookies but none of them tasted like the bakery style that I became addicted to in the states. I dream about those cookies. I'm sure I have detailed the lengths I would go to eat more of these cookies and then hide the fact that I ate all the cookies.....heehee! They were the type of food that I love and hate and love to hate. In previous posts I had detailed my hopelessness and acceptance that these cookies could only be achieved without the use of additives and fake flavours. This did not stop me from constantly oogling other people's oatmeal raisin recipes for inspiration. So when I saw a little tip from Divascancook about using pureed raisin in the cookie dough and it hit me like a ten-foot truck - that-'s the taste. So I set about adjusting the recipe and came up with these, which are almost perfect. So try them for yourself and see if they are the perfect ones for you!
Almost perfect oatmeal raisin cookies (with tip from divascancook)
225g softened butter
330g dark brown sugar
2 eggs
1 tsp vanilla extract
25 grams of sultanas (for puree)
2 tbsp boiling water
260g Plain flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
90g quick cook oats
90g large steel cut oats
150g sultanas or raisins
Beat together the butter and sugar
Add the eggs and vanilla with a small amount of the flour mixture to prevent breaking
Beat together the flours, baking powder, soda, spices and salt
Pour the boiling water over the sultanas for puree, let sit for a minute and then puree.
Add in the flour mixture and the pureed sultanas to the butter mixture and beat to combine
Add the oats and raisins.
Chill in the fridge for at least an hour, then scoop out even spoons of mixture onto a lined baking sheet, press to flatten and then bake for approx 10 minutes on 180'. Keep a very close eye on them though and remove from the oven as soon as the center starts to look remotely cooked.
Flatten with a spatula and then let them cool on the baking sheet. Then enjoy.
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