I made some tasty modifications to a Carole Walter's chocolate chip oatmeal cookie recipe. I've made these cookies many times and have even sent them as part of food gifts and baskets. They ship and hold their form well. This cookie has great body. What I mean by that is it's a hearty cookie that doesn't get mushy and spread out all over the cookie pan. Although they have never lasted in my cookie jars that long, they can be stored up to two weeks and can be frozen.
This is, by far, my favorite oatmeal cookie recipe.
- Substitute raisins for chocolate chips.
- Substitute macadamias for walnuts.
- Add 1 teaspoon of ground cinnamon.
- Trader Joe's carries 12 oz bags of delicious dry-roasted macadamias.
Yield about 4 1/2 dozen cookies
3/4 cup lightly packed very fresh dark brown sugar
2 1/2 cups old-fashioned oatmeal, divided
1/3 cup granulated sugar
1 1/4 cups all-purpose flour, spooned in and leveled
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, slightly firm
2 tablespoons light corn syrup
1 large egg
2 teaspoons pure vanilla extract
2 cups raisins
1 1/2 to 2 cups of macadamia nuts (dry roasted), quartered
Heat oven to 375 degrees. Place brown sugar, 1/2 cup of oatmeal, and the granulated sugar in a work bowl of a food processor fitted with the steel blade and process until the oatmeal is very finely ground and powdery.
In a medium bowl, strain together the flour, salt, and baking soda. Stir in the remaining oatmeal and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter with the corn syrup on medium-low speed, mixing until smooth and lightened in color. Add oatmeal-sugar mixture in three additions, mixing well after each addition. Add the egg and vanilla extract and mix for 1 minute longer. Scrape down the side of the bowl as needed. Reduce mixer speed to low, then incorporate the dry ingredients in three additions, mixing just until blended (don’t over mix). Using a rubber spatula, fold in the raisins and macadamia nuts.
Drop golf ball size mounds of dough rom the tip of a tablespoon or scoop onto cookie sheets, spacing them about 3 inches apart. Note: If you like the thickness of the cookie in the picture, slightly flatten the golf ball sized mounds with the palm of your hand.
Bake 10-12 minutes or until edges begin to turn a golden brown. Rotate cookie pans if you need to, to ensure even baking. Do not overbake.
Remove cookies from oven and let set for 2 minutes before removing and transferring to a cooling rack.