by Mr_Vittles
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Mr_Vittles's Notes:
Expand2 cups dark raisins Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1 cup unsalted butter, browned Ask a question about this ingredient
2 cups light brown sugar Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 cups old-fashioned rolled oats Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 1/4 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
Optional, white sugar, for rolling Ask a question about this ingredient
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheet with parchment paper. Toss raisins with 1/4 cup of the flour. Grind in a food processor with a blade attachment for 20-30 seconds until the raisins form a very thick paste and come together in a ball. If you don't have a food processor, you can use a blender or meat grinder to form the raisin paste.
Ask a question about this stepBrown the butter in a saute pan, making sure it does not burn. It is better to take the time and stay with the butter, than walk away from the pan. When you begin to see the bottom of the pan becoming browned, remove from heat. Add sugar, vanilla extract, and browned butter to a bowl and mix using a hand mixer or in a stand mixer; on medium speed. If it looks separated, its okay. Mix for about 5 minutes to incorporate some air into the batter. Add eggs together, and continue to mix on a medium speed. At this time the mixture should almost immediately come together. When the mixture appears homogenous, add raisin paste and mix until thoroughly combined.
Ask a question about this stepIn a separate bowl, combine the remaining 1 3/4 cups of flour, oatmeal, baking soda, salt, and cinnamon. Mix this slowly into the wet mixture, until there is no flour visible.
Ask a question about this stepRoll small pieces of dough into balls slightly smaller than a ping pong ball, about 38mm. If using, roll the balls in a dish of white sugar, this will make them extra crunchy when baked. Place balls on the lined baking sheet, making sure they are about 2 inches apart. Using a the buttery side of the butter wrapper flatten each dough ball slightly to allow for even baking.
Ask a question about this stepBake for 12-15 minutes, until the cookies are crinkly on top and just begin to turn golden brown. Another good way of testing is to lift a corner of the cookie, if it bends slightly and reforms when let go, they are ready. Allow to cool for 5 minutes on the baking sheet, before transferring cookies to a cooling rack. Store in a airtight container for up to 1 and a half weeks.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
What a great recipe! Nice to see someone else who appreciates the unsung virtues of raisin paste. I've been meaning for weeks to post a quick bread recipe that makes use of it. (I also use it in molasses cookies.) Definitely going to use this recipe when I make my next batch of oatmeal cookies to send to my sons away at college. ;o)