a few years back, i could honestly say that i wasn't a big fan of oatmeal-raisin cookies. in general, i found them overly sweet and well - something about seeing the dark squishy "candies" from mother nature never was appealing to look at in a cookie. i'm not sure what changed my mind about them, but i'm guessing i was sitting somewhere one day and grabbed myself an oatmeal cookie just to remind myself that i wasn't really a fan (because kids... rule of thumb is: even if you don't like something once, it doesn't mean you shouldn't try it again later in life). to my surprise, i didn't hate the oatmeal raisin cookie, but i thought it should be reworked a bit to well - my taste.
no offense to the normal california raisin, but when i saw golden raisins hanging out in the chelsea market, there was something nice and "invisible" about them that i felt would work well with the oatmeal raisin cookie i had in mind. because most oatmeal raisin cookies have a good amount of butter and sugar which make nice, i felt that amount of butter and sugar was almost counter-intuitive to what a oatmeal cookie should be - kinda healthy but still really good. i found that even when i cut back on the butter (1/2 cup worth), the cookie was still flavorful and cutting back about 1/3 of the sugar and upping the raisin count made the cookie naturally sweet but not overly sugar tooth hurtin' sweet. for a little more texture and crunch, i threw in some chopped pecans and a lot of cinnamon for good measure (cus i'm a fan of cinnamon). the texture of the cookie is chewy, plump while the flavors remain nutty and complex. yum!
0 comments:
Post a Comment