You ever see something from afar thinking how wonderful it appeared, but when you got up on it…no bueno.
Meet my father’s raisin cookie.
My father coined himself a baker throughout my childhood. Some of his creations were veeeeeeery good. He never wrote down any of his recipes (problem #1…I’m all for intuitive cooking and baking, but create the blueprint…then embellish from there). He just created when the mood stuck and used whatever was in our kitchen.
I came home from school one day and thought my eyes were witnessing chocolate chip cookies. It wasn’t until I bit into this mirage that I realized it wasn’t chocolate chip. It was a raisin cookie.
A raisin cookie.
Nobody wants a raisin cookie. Nobody craves a raisin cookie. Nobody has ever said, “You know what I’m in the mood for, a raisin cookie.” Nor have they said, “I’ve been looking for somebody who makes a raisin cookie like my momma used to make.” Nor have they said, “What the world needs is more raisin cookies.”
Eating a raisin cookie under the guise that it is a chocolate chip cookie is like eating the crispiest fried chicken and realizing there is no seasoning–none at all–on the chicken or in the crust. It’s like needing a 93% on a final to get an “A” in a class, and you get a 92%…and your professor cares not–it’s a “B” for you. It’s like a year-long online relationship with exchanged photos, and when you fiiiiiiinally meet–that person looks exactly like the photo…but he short as hell.
A raisin cookie is not a chocolate chip cookie. A chocolate chip cookie is fine by itself. It’s fine with oatmeal. It’s fine with nuts. A raisin cookie needs oatmeal–at the very least. It can never just ride on the good looks of being a raisin. Never.
This recipe is one of my favorites. It is tender and buttery, without the butter. I use this recipe (in many variations) at SweetArt. Every time we make this cookie I can’t help but to eat one. Try it…then play with some add-ins (dried cherries, chai spice, lime zest with macadamia nuts…it can handle many wardrobe changes).
‘Til next time, Reine
As-It-Should-Be Oatmeal-Raisin Cookies
- 1.5 cups soy-free Earth Balance
- .5 cup olive oil (light or extra virgin works well)
- 1 + 1/4 cups pure cane sugar (or turbinado)
- 1/2 cup + 1 TSBP brown sugar
- 3 TBSP hibiscus-peach loose-leaf tea or rooibos tea or tea of choice
- 1/4 cup flaxseed meal + 1/2 cup rice milk (mix in bowl together)
- 2.5 cups + 3 TBSP all-purpose flour
- 2.5-3 cups old-fashioned oats
- 2 tsp baking soda
- 2 tsp sea salt
- 1/2 tsp freshly ground nutmeg (do not, I repeat, do not use pre-ground. Get a microplane or a spice grinder and make it happen)
- 1/2 tsp ground cinnamon
- 1 + 1/4 cups of raisins (add more if you like raisins like that; fewer if you don’t)
*Please note: this cookie is perfectly delicious without the addition of a tea. But you really should let the dough rest in the refrigerator, covered, for atleast 24-hours before baking. You won’t regret it. Promise. Can’t wait 24 hours? Wait atleast three hours.
1. Preheat your oven to 350 degrees. In a food processor or up-right blender, add both sugars and your tea. Process until well blended. It’s going to smell amazing.
2. In a separate bowl, combine your dry ingredients: flour, oats, baking soda, sea salt, nutmeg, and cinnamon.
3. With a hand mixer and a new bowl, or in the bowl of your stand mixer, cream your Earth Balance, olive oil and tea’d-up sugars. Beat on medium-high speed for 5 minutes.
4. Turn your mixer off, then add your flaxseed meal and rice milk mixture then blend again on medium-high speed for 3-4 minutes.
5. Slowly blend in your dry ingredients until combined. Then fold in your raisins.
6. Scoop into balls of dough (about 2 ounces each…or a regular-sized ice cream scooper –typically 1/4 cup plus a lil’ extra per ball)
7. Refrigerate for 24 hours!
8. Bake for 12-15 minutes and enjoy!