Ever since I have eaten oatmeal raisin cookies, in an airport pastry shop, mind you :P, I have always wanted to recreate it and have done successfully several times.
Takes time though, you know, to get the perfect consistency and taste and the challenge is when you dare to add or modify the traditional recipe and bring about the change that is all successful and perfect.
My oatmeal cranberry raisin cookies are one of the above kind – slightly improved from the traditional recipe, I have added both raisins and cranberries in the ever boring oatmeal raisins cookies.
This is one recipe you do not want to miss out and it is so easy you won’t ever think about any store bought ones, as you get the goodness of whole meal, fibrous rolled oats, spicy cinnamon, and succulent raisins and cranberries.
And to take it up by a notch, I have a super simple white chocolate coconut oil glaze piped over it. Takes your regular oatmeal cookies to the next level.
I start by soaking the raisins and cranberries in warm water, to re-hydrate them a little so they get perfectly crispy when you bake, but retain their fruity texture after they come out of the oven.
Let’s get in to the recipe
Ingredients – Makes 12 large cookies
1. Unsalted Butter – 3/4 cup
2. Granulated sugar – 1/2 cup
3. Packed brown sugar – 1/2 cup
4. Egg – 1
5. Whole wheat flour -1 cup
6. Rolled oats – 1 cup
7. Golden raisins – 1/2 cup
8. Dried Cranberries – 1/2 cup
9. Salt – 1/2 tsp
10. Baking Soda – 1 tsp
11. Ground Cinnamon – 1tsp
12. Vanilla extract – 1 tsp
White Chocolate glaze
1. White chocolate – 50 grams
2. Coconut oil -1 tsp
3. Powdered sugar – 3 tbsp
4. Milk – 1tsp
1. Soak the raisins and cranberries in some warm water
2. In a wide mixing bowl, or a stand mixer bowl cream together butter, and the sugars.
3. Add the egg, room temperature and beat well.
4. Add the flour, salt, baking soda, cinnamon and the vanilla extract and combine well.
5. Add the rolled oats, the rehydrated raisins and the cranberries and fold in.
6. Scoop them in to your prepared lined baking tray the cookie dough with at least 2 inches space between each. You will need two large trays for this recipe.
7. Bake at 180 degrees Celsius pre heated oven for about 18-20 minutes and they are slightly brown.
8. Leave them on the try for ten mins and then cool them on a cooling rack.
9. While the cookies cool down, make the glaze by warming up the coconut oil, and melt the chocolate in the warmed oil. Add the icing sugar and the milk and mix well. It will thicken as it cools. Quickly transfer in to a piping bag, and pie in stripes over the cookies.
Serve your cookies with cool milk. A great fix for a quick breakfast on the go.