by betteirene
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my 44 recipes »
betteirene's Notes:
Expand1 orange Ask a question about this ingredient
1 cup golden raisins Ask a question about this ingredient
2 sticks (1 cup) unsalted butter, at room temperature Ask a question about this ingredient
3/4 cups dark brown sugar Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 1/2 cup unbleached all-purpose flour Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon table salt Ask a question about this ingredient
1/2 teaspoon cinnamon, preferably Saigon Ask a question about this ingredient
3 cups old-fashioned oatmeal (not quick-cooking or instant) Ask a question about this ingredient
1 cup chopped semisweet chocolate or chocolate chips Ask a question about this ingredient
1/2 cup melted semisweet chocolate, slightly cooled Ask a question about this ingredient
Remove the zest from the orange and place in a small bowl. Squeeze the orange juice over the zest. Stir in the raisins. Set the bowl aside.
Ask a question about this stepSlide one rack in bottom third of oven and another rack in top third of oven. Preheat oven to 350 degrees F. Line cookie sheets with parchment.
Ask a question about this stepIn a large bowl, cream butter with both sugars until fluffy, about three minutes. Add eggs, one at a time, beating well after each addition. Add flour, baking powder, baking sofa, salt and cinnamon and beat until well blended. By hand, stir in raisin-orange juice mixture, oatmeal and chopped chocolate.
Ask a question about this stepForm into large balls using an ice-cream scoop or a 1/4-cup measure. Place 6 balls on each pan and flatten the balls very slightly. Bake, one pan per rack, for 10 minutes, then rotate pans and continue baking for about 7 more minutes or until cookies are barely browned around the edges but middles are still shiny and slightly wet. Let cookies cool on the pan for two minutes, then place on racks to cool completely. If desired, drizzle cookies with melted chocolate. Let harden, Store cookies in an airtight container with waxed paper or parchment between layers.
Ask a question about this stepThese sound really yummy. Have you ever used other dried fruit (like cherries or cranberries or currants) in place of the raisins?
Dang--I clicked the wrong button. See above. Sorry.
Yes--not cherries or cranberries in this recipe, but I'll probably get around to making those substitutions one day soon because I just can't leave well enough alone. One tweak I really liked was with white chocolate chips, very finely chopped apricots and lemon juice and rind. I toyed with adding that variation but didn't think it could be rightfully called a florentine, so I left it out. Thanks for asking so that I could include that variation here!