Dorie Greenspan's Crash-O-Cookies
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.
- 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)
- In a bowl, soak the raisins in hot water until they becomes plump. Drain and pat them dry.
- Position the racks to divide the oven into thirds and preheat oven to 350F. Line the baking tray with baking paper.
- Whisk rolled oats, flour, cinnamon and baking soda.
- 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.
- 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.
- 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.
- Transfer the cookies to a rack to cool completely.