My husband grabbed a cookie from the dessert tray at my daughter's open house and groaned, "Ugh. Raisins." We're not looking to get into a raisin-vs-non raisin cookie debate since there are lots of raisin lovers out there (like me). But there is a place for a buttery, crisp on the outside/soft-in-the-middle oatmeal cookie. This recipe includes both our Pure Vanilla Puree and Natural Hazelnut Flavor along with the perfect amount of Murray River salt--our preferred salt for baking. Nutty, buttery, rich and warm oatmeal cookies...you'll never miss the raisins.
Makes 24 cookies
1 1/2 cups old-fashioned rolled oats (not quick-cooking) *See Note
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp Murray River salt
6 Tbl unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
3/4 tsp Pure Vanilla Puree
3/4 tsp Natural Hazelnut Flavor
Preheat oven to 350 degrees.
*This step is optional but does yield a cookie with a crisp exterior and chewy middle. Process half of the oats in a food processor until they are a powder--the consistency of dry grits.
In a medium bowl, whisk together oats, flour, baking soda, and Murray River Salt; set aside. Using a handheld or stand mixer, beat butter and sugars until light and fluffy. Stop the mixer and scrape down the bowl about three times during the process to fully incorporate the butter and sugars. Add egg, Pure Vanilla Puree and Natural Hazelnut Flavor. Gradually add the oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart,. Bake until cookies are golden brown but still soft--about 12 minutes. Cool 5 minutes on the cookie sheets then transfer cookies to a wire rack to cool completely.