Dorie Greenspan’s Crash-O-Cookies[94]

Dorie Greenspan's Crash-O-Cookies

  • Servings: 50
  • Difficulty: easy
  • Print

chewy oatmeal cookie with chocolate chips and raisins


Adapted from “Dories Cookies”  by Dorie Greespan, pg365 (Book Review: here)

Storage: Dough – Refrigerate up to 3 days. Keep at room temperaure for 4 days, frozen up to 2 months.

Ingredients

  • 240g (1 1/2 cups) raisins
  • 240g (3 cups) old-fashioned rolled oats
  • 204g (1 1/2 cups) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 225g (2 sticks) unsalted butter. room temperature
  • 150g (3/4 cup) light brown sugar (reduced to 130g)
  • 150g (3/4 cup) sugar (reduced to 130g)
  • 1/2 tsp salt
  • 2 large(50g) eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 255g milk chocolate (I used semi-sweet chocolate chips)

Directions

  1. In a bowl, soak the raisins in hot water until they becomes plump. Drain and pat them dry.
  2. Position the racks to divide the oven into thirds and preheat oven to 350F. Line the baking tray with baking paper.
  3. Whisk rolled oats, flour, cinnamon and baking soda.
  4. Place butter, brown sugar, sugar and salt in a mixing bowl, beat with a hand whisk at medium speed for 2 minutes until smooth. Add the egg one at a time and beat for 1 minute. Add in the vanilla extract and mix well.
  5. Add in the flour mixture and mix well. The book has suggested pulsing when adding the dry ingredient follow by mixing at low speed, but I prefer to using a spatula to fold in the flour mixture. Fold in the raisins and chocolate chip using a spatula.
  6. Scoop out leve portion of dough using a medium cookie scoop or rounded spoonful using a tablespoon. Drop the dough onto the baking tray with 2-inch gap in between cookie. Press the dough down gently, about 1/2 inch high. Bake 12-15 minutes or until the cokies turn golden and slightly firm around the edges.
  7. Transfer the cookies to a rack to cool completely.

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