Oatmeal Raisin Cookies

Oatmeal raisin cookies are my #1 favorite cookie. I’m talking about homemade cookies, because if this were the store bought category, Oreos will forever remain #1. Overall, they’re both tied. To me, oatmeal raisin cookies are superior to chocolate chip or sugar. There’s just no way any other cookie is better. I know there are thousands of people who disagree but I will fight to the death for oatmeal raisin cookies. I think the best thing I’ve heard from an oatmeal raisin cookie hater is that they suck because the raisins are and taste like deception; they apparently could’ve been chocolate chips.

IMG_3596A

Oatmeal raisin cookies: deceptively delicious

I honestly don’t understand the hate or why they’re compared to chocolate chip cookies. They’re both awesome in their own right but oatmeal raisin cookies are just better. I mean, think about it. An oatmeal raisin cookie could be excused for breakfast. How many people can say they have chocolate chip cookies for breakfast? None. You say you had an oatmeal raisin cookie and people will only half-heartedly disapprove.

IMG_3584A

Like, just look at an oatmeal raisin cookie. There’s tons of oats in there, which are whole grains with tons of fiber to help keep you full for a while (ahem, if you eat enough of them). Then there’s the raisins; not only delicious but could also count as a fruit serving (or at least part of one). And the cinnamon in there? Helps speed up your metabolism (don’t quote me on that). Look, I’m not saying that it’s a complete breakfast but they definitely have the potential to be.

IMG_3579A

Besides the main ingredients, an underlying characteristic of an oatmeal raisin cookie is its soft and chewy texture. Do not come to me with crunchy oatmeal cookies. I’d probably still eat it but I wouldn’t enjoy it too much. Oatmeal cookies of any kind should be soft, tender, and chewy. The oats have a lot to do with this, but I think it’s all the awesome brown sugar and the tiny bit of flour in there. The key to these cookies’ thick and chewiness is actually a trip to the fridge. Deb (the genius behind this recipe) says that chilling the dough for a bit before baking helps the cookies keep their composure during baking; allowing them to stay tall, thick, and chewy. This is important because it helps firm up the butter in the cookie, meaning they won’t spread out like crazy on the cookie sheet.

IMG_3601A

I think my opinion is obviously biased but these cookies are several kinds of awesome. They were nice and thick, with the slightest crunch on the crust. Underneath that layer is the chewy haven that can only be found in oatmeal raisin cookies. The raisins add to that chew, lending their deep and fruity flavor. The hint of cinnamon rounds out the chew with a smidgen of warmth and then BAM, you just had the best oatmeal raisin cookie you’ve ever baked. So good, you’ll want another. SO GOOD, you’ll want to eat them for breakfast, lunch, and dinner. Go ahead, I won’t judge. They’re almost a complete breakfast anyway.

IMG_3608A

Oatmeal Raisin Cookies – adapted from Smitten Kitchen

Makes 23 cookies, 1 3/8″ in diameter

  • 1/2 cup (1 stick) butter, softened
  • 2/3 cup light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups old fashioned rolled oats
  • 3/4 cup raisins

Directions:

  1. In a large bowl, cream together the butter and sugar for about 5 minutes. Add the vanilla and the egg, mixing until smooth. In a separate bowl, whisk together the flours, baking soda, salt, and cinnamon. Stir the flour mixture into the butter mixture until combined. Stir in the oats and then the raisins.
  2. Chill the dough for at least 15 minutes. Preheat the oven to 350F, and line two baking sheets with parchment paper. Using a cookie scoop or a tablespoon, scoop out balls of dough onto the prepped sheets and place at least two inches apart. Bake for 10-14 minutes, or until edges are golden brown. Cooking times vary depending on how cold the dough is. Let cookies cool on the sheets for a couple of minutes before removing to cool completely on a wire rack.

Lucy’s Tips:

  • I added whole wheat flour and more cinnamon than the recipe called for. Feel free to reduce the cinnamon and use all AP flour
  • I like tossing the raisins in a bit of the flour before mixing them in, so that they won’t sink. Not sure if that happens in cookies but I do it anyway (really good to do for cakes and such for raisins and other heavy stir ins)
  • Deb has cookie dough freezing instructions in her original post, check that out if you’re interested
  • She also likes adding chocolate chips (gasp!) and nuts to her oatmeal raisin cookies. Add at your own discretion 
Advertisements

Cinnamon Raisin Coconut Bread Pudding

A large bag of sliced white bread recently came into my possession, and I didn’t really know what to do with it. In my house, we eat homemade whole wheat bread (~special snowflake alert~) because it doesn’t make my head hurt, and because it’s easy to make. We stopped buying bread months ago, so eating a slice of processed white bread (or anything highly processed, really) brings an unwanted sugar shock to my body. Since I didn’t want the loaf to go to waste anyway, I decided to make something with it.

IMG_2574A

I have never made bread pudding before. It has been on my list for quite a while but I never got around to actually making it. I feel like a bread pudding made with whole wheat bread would be really weird, so that’s why it was still on my list. I’ve always dreamed of eating a challah bread pudding, but that’ll probably be another time. Anyway, with this bag of white bread in hand, I finally took the plunge.

Bread pudding is basically a custard. It actually reminds me of baked French toast; which could probably be a loosely based version of this depending on who you ask. I reckon if you leave the slices whole, it’d be a baked French toast. So, this custard. I am actually really familiar with custards; thanks to my mom, the flan queen. This custard isn’t exactly like my mami’s flan but they are similar. It’s egg and milk based; the two main ingredients in custard. Granted, my mami’s flan has a higher ratio of eggs and milk, but I think I’ll discuss that at a later time 😉

Anyway, this bread pudding is kind of another version of my blondies because I threw a bunch of random things in here that I had lying around my cupboard. I had some coconut milk left over from some caramel sauce, sweetened shredded coconut from a batch of cookies, raisins left over from my breakfasts, and of course the star of the show: the white bread. Technically, you’re supposed to use day old bread but considering we were keeping this loaf in the fridge, I used it as is. I also threw in some cognac because booze makes everything better (and because I ran out of vanilla and wanted some extra flavor in there). I did get a little heavy handed with it, though. Oops! I topped it with some turbinado sugar for crunch before baking and before I knew it, I had bread pudding.

IMG_2562A

I gotta be honest. Another one of the reasons I kept putting off making bread pudding was because of something else. One of my neighbors loves bread pudding, so she tried making one. Her final result was a thick and gray blob that had nuggets of dry white bread. How the bread was still dry in there is beyond me, but it turned me off the stuff forever. I was terrified that this bread pudding was going to end up tasting like a regular slice of dry white bread. Thankfully, it didn’t! It was actually kind of amazing. The bread was completely soaked in this boozy and spicy custard; its insides were soft and moist, each bite melting in your mouth. There was a hint of crunch with every bite, thanks to the turbinado sugar topping and toasted coconut shreds. The raisins plumped up, adding some chewiness against the softness of the custardy and crunchy bread pudding.

It was so good; I ate it warm, room temperature, and cold from the fridge! It was delicious every single time. I still got the sugar shock from the bread (and the sugar) but it was so worth it, I’d eat it again in a heartbeat; despite the consequences. I’m glad I actually made this because it really got my gears going. There are so many different variations that I want to try, including a challah bread pudding. I’ll just try and remember to go easy on the alcohol next time 😉

IMG_2586A

Cinnamon Raisin Coconut Bread Pudding – adapted from allrecipes.com

Makes one 9″ round pan, or 8×8″ square pan

  • 9 slices of white bread, cubed (crusts included)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup raisins
  • 4 eggs, beaten
  • 2 cups of coconut milk
  • 1/2 cup of brown sugar
  • 1/4 cup white sugar
  • 2-3 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon rum (optional)
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut, divided
  • 1-2 tablespoons turbinado sugar, for topping (optional)

Directions:

  1. Preheat oven to 350 degrees F. Cube or break bread into small pieces and place in an 8×8 inch square baking pan (or 9 inch round pan). Drizzle the melted butter over bread, and sprinkle with the raisins and half of the shredded coconut.
  2. In a medium mixing bowl, combine eggs, coconut milk, sugar, cinnamon, vanilla, and rum if using. Beat until well mixed. Pour over bread, and lightly press down with a fork/spoon/spatula until bread is covered and soaking up the egg mixture. Sprinkle the remaining coconut and turbinado sugar.
  3. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Cool slightly before serving.

Lucy’s Tips:

  • If you’d like a thicker custard, sub one of the whole eggs for one egg yolk. 
  • It took every ounce of my being to not throw chocolate chunks in here. Use whatever toppings you’d like or have on hand; it’s bound to be delicious anyway!
  • If you have a crust aversion, cut them off the slices of bread before cubing. 
  • You can also use milk, half and half, or heavy cream in place of the coconut milk.