2 cups rolled oats
1/3 cup butter
1/3 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
1 cup all-purpose flour
1 cup coarsely chopped walnuts
1 cup chocolate-covered raisins
- Preheat oven to 350ºF. For oat flour, place 1/2 cup of oats in a blender or 1 cup in a food processor. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender, repeat with 1/2 cup more oats. Set aside.
- In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in oat flour and all-purpose flour. Stir in remaining 1 cup rolled oats, the walnuts, and raisins.
- Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; cool.
Makes 3 dozen cookies.
When I came across this recipe in The Ultimate Cookie Book from Better Homes and Gardens, I was intrigued. I like oatmeal raisin cookies and love chocolate-covered raisins. The combination could only be better, right?
The ingredients:
This recipe calls for you to make oat flour. I had never seen that in a recipe. It was fairly simple and another opportunity for me to get out my food processor. I've actually gotten quite a bit of use out of it since starting this blog. Yippee!
Midway through processing the oats, I took the cup off and shook it a little to get the chunks off the bottom (that were stuck underneath the blades). I had to do this a couple more times to make sure everything was evenly processed.
Oat flour.
The dough was a fairly standard dough up until the addition of oat flour. Since it included shortening and butter, it was very smooth and creamy.
Here is the dough after adding the flours.
After the flours are mixed in, I added the raisins, walnuts and remaining oats all at one time. I managed to sneak only a couple chocolate-covered raisins in the process.
The finished dough.
The recipe says to drop dough by heaping teaspoons. I am not the greatest at eyeballing measurements and I underestimated the size of a teaspoons. This resulted in my batch making 42 cookies instead of the touted 36. I even have a cookie spoon that I could have used to get the correct measurement but I went with my old standard of two metal spoons instead because of the stickiness of the dough.
The finished product: these are really fun cookies. The chocolate-covered raisins definitely add a new level to the standard oatmeal cookie. The chocolate and raisin aspect were awesome; the dough was average. It was a basic dough which was good as it didn't take attention away from the star: the chocolate-covered raisins. Next time I might chance it though and add just a little spice to the dough in an attempt to take these cookies from really good to spectacular.
Oat flour.
The dough was a fairly standard dough up until the addition of oat flour. Since it included shortening and butter, it was very smooth and creamy.
Here is the dough after adding the flours.
After the flours are mixed in, I added the raisins, walnuts and remaining oats all at one time. I managed to sneak only a couple chocolate-covered raisins in the process.
The finished dough.
The recipe says to drop dough by heaping teaspoons. I am not the greatest at eyeballing measurements and I underestimated the size of a teaspoons. This resulted in my batch making 42 cookies instead of the touted 36. I even have a cookie spoon that I could have used to get the correct measurement but I went with my old standard of two metal spoons instead because of the stickiness of the dough.
The finished product: these are really fun cookies. The chocolate-covered raisins definitely add a new level to the standard oatmeal cookie. The chocolate and raisin aspect were awesome; the dough was average. It was a basic dough which was good as it didn't take attention away from the star: the chocolate-covered raisins. Next time I might chance it though and add just a little spice to the dough in an attempt to take these cookies from really good to spectacular.
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