Years ago, I posted about an oatmeal cookie that I had found and made my own. And then I got the BraveTart cookbook from my sister – inside there’s something called the Triple-Oatmeal Cookies. It’s interesting because it has oats in three forms – not something I would have normally tried, but I was game. There was only one problem…
I’m not a fan of cranberries. Or raisins. Blech. So I of course had to make it my own. You know. Add chocolate. 🙂
Stella’s Trip-Oatmeal Cookies with Chocolate or Raisins
Equipment
- baking sheet
- Parchment Paper
Ingredients
- 3 oz all-purpose flour
- 2 ½ oz oat flour
- 6 oz old-fashioned rolled oats not quick cooking or instant
- 1 ½ oz steel-cut or Irish oats
- 5 oz pecan pieces, toasted
- 8 oz unsalted butter soft, but cool
- 5 oz light brown sugar
- 3 ½ oz white sugar
- 1 ½ tsp kosher salt
- 1 ¼ tsp baking soda
- ½ tsp ground cinnamon
- 1 Tbsp vanilla extract
- 1 large egg straight from the fridge
- 3 oz dark chocolate chips
- 3 oz raisins
Instructions
- Adjust oven rack to middle position, and preheat to 350° F. Sift flour into medium bowl, then add oat flour, rolled oats, steel-cut oats, and toasted nuts. (Stella says that if you put this mixture in an airtight container, it'll keep for 2 months at room temperature!)
- Combine the butter, brown sugar, white sugar, salt, baking soda, cinnamon, and vanilla in the bowl of a stand mixer with the paddle attachment. Mix on low to get all the ingredients moist, then increase to medium and beat for around 30 seconds. With the mixer running, crack the egg into the mixture and continue mixing until smooth. Reduce the speed to low, and add the dry ingredient mixture, and mix to form a stiff dough.
- Divide the dough in half, and place each half in a bowl. In one half, fold in the chocolate chips. In the other, fold in the raisins. (Alternatively, you can just go all in on one or the other, and add a full cup to the dough.)
- Arrange 32 portions of dough (about 2 tablespoons each) onto parchment-lined aluminum baking sheets, leaving 2 inches between them. Flatten into 1/2 inch discs. Bake until puffed and light gold around the edges, but pale and steamy in the middle, about 12 minutes. Cool on baking sheet until set, about 5 minutes.
The first time I made these cookies, I had all the oats I needed, but I didn’t have the pecans – or at least not enough of them. In fact, I had less than half of what I needed. I had thought to remove all additions of fruit or chocolate and just see what happens with straight oatmeal cookies, but decided against it – I want chocolate! And MM’s a fan of raisins, so why not try both?
Stella adds her fruit or chocolate to the dry ingredients. That’s not really conducive if I want to put chocolate in half and raisins in the other. So I thought, hey, I’ll just portion the dough onto the baking sheets and press the chocolate or fruit into the top of the cookies before I put them in the oven.
Her recipe also calls for cranberries in the original recipe – a note indicates you could use chocolate chips or raisins, but to decrease the baking soda by 1/4 of a teaspoon. So I used 1 tsp above instead of 1 1/4 tsp.
The end result was a incredibly flat, almost lacy cookie. I’m not sure I’ve fully determined why, though I did test my baking soda, just to make sure it was still active.
MM actually really liked them, so I wasn’t going to be able to change them too much. Still, I wanted to add the full amount of pecans, and give MM a bunch more raisins. So, it was time to try again.
I made sure I had the right amount of pecans this time and toasted them a bit on the skillet. I went with the 1 1/4 tsp of baking soda, despite her note, and after I had divided the dough evenly, adding the raisins to one half and dark chocolate chips to the other, refrigerated the dough for about 20 minutes while I worked on meal prep for the next week.
After all those minor tweaks, I ended up with these:
Not too shabby! They’re a bit thicker, which means they don’t fall apart immediately. At least, the chocolate chip ones don’t. The raisin ones are a little lacier, which is good, because that’s how he liked them to begin with!
I’m not going to lie – I ate three in rapid succession. Stella’s recipes are super tasty, and worth the effort!