Sunday, April 14, 2013

Chewy oatmeal chocolate chip cookies with Craisins

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The secret to soft, chewy oatmeal cookies loaded with chocolate chips and tangy Craisins: Conquering my fear of raw cookie dough

It took me 46 years to learn how to make soft, chewy oatmeal cookies.

Hi, I'm Erika, and I'm an overbaker.

Until this week, I've always overbaked my oatmeal cookies. Chocolate chip cookies, too. Any cookie that was supposed to be soft and chewy cooled down crisp. Always a disappointment.

I know why it happens. I know I'm not supposed to wait until I see brown around the edges. But somehow (probably something to do with my fear of raw eggs) they never felt done until I did.

This week I was craving soft, chewy oatmeal cookies. So I forced myself out of my comfort zone. I pulled the cookies before the edges colored at all, despite the fact that inside my head I was screaming "NO! THOSE ARE RAW! RAW COOKIES! YUCK YUCK YUCK!"

And once they cooled they were perfect. So there, voice in my head.

You all must think I'm pretty silly, right?

This is one of the simplest cookie recipes ever. I used Craisins because I happened to be out of raisins, but either will do. Dried sour cherries would also be great.




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Chewy oatmeal cookies with chocolate chips and Craisins
These old-fashioned oatmeal cookies are loaded with dark chocolate chips and tangy Craisins. The secret to a chewy cookie: Be brave and pull them out of the oven when they still look raw.
Ingredients
  • 1/2 cup (1 stick) butter
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup grapeseed or canola oil
  • 1/4 cup water
  • 1 egg
  • 1 tsp pure vanilla extract
  • 3 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup Craisins (substitute raisins or dried sour cherries)
Instructions
Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper or silicon baking mats.In a small saucepan, melt the butter.While the butter is melting, add the brown sugar, granulated sugar, oil, water, egg, and vanilla to a stand mixer. (Alternatively, use a large bowl and a hand-held mixer.) Mix until all ingredients are well combined, then add the melted butter and mix again until combined. Add the oats, flour, baking soda, and salt and mix again until all the ingredients are thoroughly combined. Add the chocolate chips and Craisins and mix briefly just to combine.Drop clumps of the cookie batter at least 2 inches apart onto the prepared baking sheets. Bake 11-12 minutes and not one second longer; do not let the cookies brown. Remove the baking sheets from the oven and use a spatula to transfer the cookies carefully to a rack to cool. Let cool (at least most of the way) before eating.Note: You can mix the batter ahead of time and keep it in the refrigerator up to 2 days before baking. The cookies will be just as good, although they won't spread as much during baking.
Details
Prep time: Cook time: Total time: Yield: about 24 cookies

10 comments:

Geez Louise! said...

Hi I'm Louise and I'm an under-baker, over-salter... :)

Erika Kerekes said...

Oh, Louise, I am an over-salter too!

Sandra Sallin said...

I'm an over-baker and salter. You need the salt to contrast with the sugar. I say that and I'm not taking that back. But, It goes against all I know but I will take those cookies out o the oven before they color. Yuck, but I'll try it.

Cathy @ She Paused 4 Thought said...

Hi, I'm Cathy and I am an over-baker... because I don't know when to stop multi-tasking, as I am on to the next project before the cookies are done. Thanks for the great post to remind me to be mindful while baking! These cookies look great! I am going to try them with cherries.

Sippity Sup said...

But people love raw cookie dough. Does that help get you there? GREG

Erika Kerekes said...

Greg, I know many people love raw cookie dough. But my queasiness about raw eggs carries over there - I can't eat cookie dough raw, myself.

Katie Webster said...

There is just something about a perfect oatmeal cookie. I would have to put oatmeal cookies up in my top five foods of things that "aren't really that good for me but i don't care I am going to eat them anyway." These look like they are just so simple and classic. Can't wait to try them.

Erika Kerekes said...

@Katie I am with you on oatmeal cookies. They are among my favorites, probably because I can trick myself into believing they're healthy. Whole grain! Dried fruit! Just ignore that butter and sugar over there in the corner....

Anonymous said...

I just stumbled upon your blog while looking for food pics for my toddler (he likes to see what the food looks like before he'll agree to eat it- ice cream included!) Not only do you have tasty looking food pics,but this recipe for cookies is FANTASTIC! Mom tested, toddler approved! :)
~Maija

Erika Kerekes said...

@Maija that is too cute - if you show him pictures of spinach will he eat that too? :) Glad the cookies pleased and thank you so much for letting me know!

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