A classic oatmeal raisin cookie but without the white flour! The warm spices and toasty notes pair deliciously with whole wheat flour and oats. Feeling indulgent? Splurge for the blonde chocolate for a truly sublime treat.
ingredients
makes about 4 dozen
8 oz (1 cup/ 2 sticks) Butter
1 Ice Cube, about 1 oz
14.5 oz (2 cups packed) Brown Sugar
3 Large Eggs, room temperature
1.5 oz (3 Tablespoons) Milk, room temperature
2 Teaspoons Vanilla
7 oz (2 cups) Oats
8 oz (2 cups) Whole Wheat Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 1/2 Teaspoons Table Salt
1 1/2 Teaspoons Cinnamon
3/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
8 oz White or Blonde Chocolate Chips or Bars, coarsely chopped
8 oz Pecans, Walnuts, and/or Hazelnuts, chopped
8 oz Raisins or Dried Cranberries
deviations & tips
Browning the butter imparts a more butterscotch-y flavor, but if you opt to skip this step, use regular butter brought to 60F-70F and omit the ice cube.
Skipping the chilling step will result in excessive spreading when baked.
Freezing overnight imparts a deeper flavor with enhanced caramelization.
Consider toasting the nuts. Just be sure to let them cool completely before adding to the dough.
Melt butter in a medium saucepan over medium-high heat. After the butter melts, continue heating, swirling gently, for about 5 minutes or until brown and fragrant. Be careful not to burn it! Remove from heat. Transfer to a bowl and whisk in ice cube. Refrigerate for about 20 minutes or until 60F-70F. It will be opaque and firm around the edges.
Brown Butter
Add oats to a food processor or blender and process until finely ground. In a medium bowl, blend oats with flour, baking soda, baking powder, spices, and salt and set aside.
Oats processed into flour.
Fit mixer with whisk attachment. In the mixing bowl, combine half (7.25 oz) the brown sugar, eggs, and vanilla extract. Whisk on medium-high speed for about 5 minutes or until mixture is thick and pale brownish-yellow.
Change to paddle attachment on mixer; add remaining brown sugar, milk, and cooled brown butter. Mix on medium speed to combine for just about 15 seconds. Add flour mixture all at once and mix on low for another 15 seconds. Some dry flour should still be visible. Add raisins, chocolate, and nuts all at once and mix on low speed for another 15 seconds or until the dough just comes together. Using a tablespoon cookie scoop, drop cookie dough onto cookie sheets and freeze… Keep in mind you can remove them from the cookie sheets before baking. So, feel free to space closely and save freezer space. I can fit all 48-50 cookies on 2 quarter sheet pans or 1 half sheet pan. Freeze at least 30 minutes for a thicker cookie. For best flavor, freeze overnight. Frozen cookie dough balls can be stored in freezer bags and kept frozen if not using right away.
Preheat oven to 350F. Line baking sheets with parchment paper. Bake on the center 2 racks for 12 - 15 minutes or until the edges are set and golden brown. The tops will still look wet. Let cookies cool on baking sheet for 5 minutes. Transfer to cooling racks and let cool completely. Store in an airtight container or freeze.
Whole Grain Cookies with Raisins, Spice, and Pecans