Make Way For This One.
Y'all. Straight up. Chocolate chip cookies have had their time.
There's a new sheriff in town and that would be Oatmeal Raisin. Now this is not your momma's Oatmeal Raisin. This is spiced (oooooh.... ahhhhhhh....) and it's essentially the closest I've found to the Oatmeal Raisin Cookies from Zoe's Kitchen.
I had lunch there a week-ish ago and had split one of these glorious cookies. They were so good, I had to peek at the ingredients to see if there were any recipes online for it. A quick search on google later and there it is. All of the ingredients that Zoe's uses is pretty much covered by this recipe. I say pretty much because I used ground ginger instead of crystallized ginger. I love that this recipes uses whole wheat flour and it's really easy to throw together.
Hey girls heeeey!
One batch will make about 26 cookies, but I totally suggest doubling it and freezing up cookie dough balls so that you can have warm oatmeal raisin cookies anytime!
You Will Need:
1 stick butter, unsalted and room temperature
1/4 cup granulated sugar
1/3 to 1/2 cup brown sugar, to taste (I used a full 1/2 cup)
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
heaping 1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 large egg
3 Tablespoons honey
3/4 cup 100% Whole Wheat flour
1 1/2 cups oats (I used old fashioned oats)
1 1/2 cups raisins
Lightly grease (or line with parchment) two baking sheets.
Beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth.
Beat in the egg, then the honey.
Stir in the flour and then the oats, then the raisins.
I cover the dough and refrigerate it for at least 2 hours, until it''s thoroughly chilled.
Note: If you do want to freeze your cookie dough, make sure to shape them into the golf-ball shapes then pop in the freezer.
Drop the chilled dough by generous tablespoonfuls onto the prepared baking sheet. The cookies will spread, so leave 2" or so between them.
Preheat oven to 375 degrees.
Bake cookies for 10 minutes, until they're barely beginning to brown. Reverse the pans midway through baking. If the cookies have been frozen, bake them for 14 minutes straight from the freezer (no need to thaw them!).
Remove cookies from the oven and cool right on the pan or transfer to a rack if you are reusing the pan for the next batch.
Look at that gooey-ness. These cookies are perfectly spiced!
I honestly don't think there are any improvements I'd make to these at all. They are absolutely the best oatmeal raisin cookies. Well, maybe one improvement. There needs to be a heaping pile of vanilla ice cream between two of these cookies. For those of us that are fearless in our food pursuits, I would strongly encourage you to use this as a base for what may be the absolute greatest ice cream sandwich in the category of ice cream sandwiches featuring use of cookie.
That has to be a category in the Food Network Awards, right?
There's a new sheriff in town and that would be Oatmeal Raisin. Now this is not your momma's Oatmeal Raisin. This is spiced (oooooh.... ahhhhhhh....) and it's essentially the closest I've found to the Oatmeal Raisin Cookies from Zoe's Kitchen.
I had lunch there a week-ish ago and had split one of these glorious cookies. They were so good, I had to peek at the ingredients to see if there were any recipes online for it. A quick search on google later and there it is. All of the ingredients that Zoe's uses is pretty much covered by this recipe. I say pretty much because I used ground ginger instead of crystallized ginger. I love that this recipes uses whole wheat flour and it's really easy to throw together.
One batch will make about 26 cookies, but I totally suggest doubling it and freezing up cookie dough balls so that you can have warm oatmeal raisin cookies anytime!
You Will Need:
1 stick butter, unsalted and room temperature
1/4 cup granulated sugar
1/3 to 1/2 cup brown sugar, to taste (I used a full 1/2 cup)
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
heaping 1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 large egg
3 Tablespoons honey
3/4 cup 100% Whole Wheat flour
1 1/2 cups oats (I used old fashioned oats)
1 1/2 cups raisins
Lightly grease (or line with parchment) two baking sheets.
Beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth.
Beat in the egg, then the honey.
Stir in the flour and then the oats, then the raisins.
I cover the dough and refrigerate it for at least 2 hours, until it''s thoroughly chilled.
Note: If you do want to freeze your cookie dough, make sure to shape them into the golf-ball shapes then pop in the freezer.
Drop the chilled dough by generous tablespoonfuls onto the prepared baking sheet. The cookies will spread, so leave 2" or so between them.
Preheat oven to 375 degrees.
Bake cookies for 10 minutes, until they're barely beginning to brown. Reverse the pans midway through baking. If the cookies have been frozen, bake them for 14 minutes straight from the freezer (no need to thaw them!).
Remove cookies from the oven and cool right on the pan or transfer to a rack if you are reusing the pan for the next batch.
I honestly don't think there are any improvements I'd make to these at all. They are absolutely the best oatmeal raisin cookies. Well, maybe one improvement. There needs to be a heaping pile of vanilla ice cream between two of these cookies. For those of us that are fearless in our food pursuits, I would strongly encourage you to use this as a base for what may be the absolute greatest ice cream sandwich in the category of ice cream sandwiches featuring use of cookie.
That has to be a category in the Food Network Awards, right?
Comments
But I love all cookies always.