I used to have a client who professed a weakness for oatmeal cookies. Each meeting thereafter, I made sure we had oatmeal cookies included in the refreshments. It's the little things. And speaking of little things, why avoid a delicious cookie because of the raisins?
I've never been a raisin super fan, (looking at you Chanie), but have fallen for goldenberries. These are sweet and tart and chewy. Not dark, hard, shriveled also-ran Halloween "treats" that could've been wine instead of blech. (I know, different grapes, but you get my point: raisins are just not a grape's best self!)
Goldenberries, the sexy cousin in dried fruit family, are good for you. Bonus, they're easy to sub in for raisins or dried fruit in most any recipe; granola, muffins, carrot cake, sauteed with vegetables like spinach or chard in an agro-dolce preparation.
Goldenberries are one of the key ingredients in my lacy oatmeal cookies. These come together quickly and please everyone.
- 1 1/2 C quick cooking rolled oats (thick cut would be nice, no instant, no steel-cut)
- 3/4 C unbleached AP flour (sub half for white whole wheat or whole wheat pastry flour if you like)
- 1/2 tsp cinnamon (I love Ceylon/Sri Lanka cinnamon which has a more complex profile)
- 1/2 tsp baking soda
- 8 TBSP (1 stick) unsalted butter @ room temp
- 1/2 C (packed) light brown sugar
- 1/4 C vanilla sugar
- 1/4 C palm sugar
- 1 egg
- 1 tsp vanilla
- 1/4 tsp orange blossom water
- 1/2 C chopped goldenberries
- 1/4 C chopped toasted pecans
- Preheat oven to 350F, line two cookie sheets with parchment
- Place butter in stand mixer and set to low
- Toss oats in medium bowl, along with flours, cinnamon, baking soda
- Add sugars to butter, scrape down as needed to incorporate fully, creaming to light consistency. Add egg, vanilla, orange blossom water, goldenberries.
- Mix dry ingredients then add about 1/3 at a time, scraping down bowl as needed. Add nuts. Mix only until all ingredients are incorporated.
- Drop by rounded teaspoonfuls, two inches apart. (I use a small OXO cookie scoop and fill it half full.) Press gently with lightly wet bottom of a measuring cup.
- Bake five minutes, remove and rap sheets on counter to encourage spread, then reverse trays as you return to the oven (top to bottom, front to back). Bake another 5-7 minutes, watch at the end. (I turn my oven off for the last two minutes.
- Remove promptly. Let cookies firm up on the sheets before moving them to a cooling rack to cool completely.