A national dish (sort of) is the Tim Tam suck. but we americans have the dunking thing down too – cookies and milk, but of course. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes. Such a sweet memory! Hell, yeah. Not being a dunker (but being a skeptic, which makes me a little French), I wasn’t so sure. Agree with all that these truly are the best oatmeal cookie. Or would that dry it out or clash with the other flavors? So yes–if you’re able to visit Boston in the near future, let me know, and I’ll give you the combination eat-at-Flour-and-see-MIT tour! I think Bourdain had a lot to do with the rise of the chef, he made it sound like the life of a poor rockstar. (This step is optional, although recommended by the author.). As I read the post and looked at the recipe and cookie photos, my first thought was “…raisins, Fuhgeddaboudit!” but, must say these cookies do look really delicious. I have been a professional baker for 7 years, and yeah we’re weird! Step 6 I just got the Flour cookbook too, and was reading it over breakfast. Oatmeal cookies are great for breakfast and also perfect to accompany afternoon tea. Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Who cares about "fussy showstoppers" when this delicious thing is what we want to eat? Raisin Oatmeal Cookies Recipe: How to Make It | Taste of Home Getting this Oatmeal Raisin Cookie Recipe ready for the Oven. Thank you, David, for the most level-headed assessment of the current media obsession with “being a chef.” Most of the culinary shows on The Food Network and Bravo drive me crazy, mostly for the reasons you’ve outlined. As mentioned, we will be using oatmeal (rolled oats) in this recipe. I have always used the quick oats because of that since the rolled oats, in those proportions, are just too chewy and raw tasting. 6. So I get it. But David Lebovitz raved about Joanne Chang's recipe, so I just had to try it. François Bonvin 75015- 01 45 66 89 00. I’m something of a purist when it comes to cookies, although I’m not against a twist here and there. And speaking of secrets, I did add one special touch to these cookies; about midway through cooking, when I rotate the baking sheet, I take a spatula and tap the tops of each cookie down to flatten it. I followed your recipe to the letter, and the cookies were marvelous! It was a little too much for me. Got a huge party for some french aristocrats for Friday and I know they were thrilled last time by the pecan pie I did. It’s hard for me to visit here sometimes. Toothier? I loved the happy face coffee cup, après dipping! My father was stationed in Marville France from 1955 to 1960. Anyway, I’m definitely going to give this recipe a shot! salt 1/2 tsp. And the photos of the coffee up there remind me that, while it’s really not doing me any favors, and I indulge in way too much of it, I can still drink coffee. ... You can find many more cookie recipes here on my blog – all of them tested and perfected by me . I have made them several times and they’ve always been a hit. I have a persnickety child who hates oatmeal cookies and can pick out the slightest “oatey taste” in things and she actually loves these cookies! I’m really not into the fancy stuff, -I just want the best recipe I can find for the “classics”. Here’s to the sweet(er) pastry chefs of the world ;). Given that I found poptarts at the Galeries Gourmandes yesterday, those poptart/icecream sandwiches may make it to Paris sooner than you think! Thanks for all of the great tips! Seems like magical things happen when you trap stuff in an enclosed space with an apple. : ) And yes, sometimes I make oatmeal cookies, snickerdoodles, sugar or butter cookies (I’m still looking for the perfect sugar cookie also), and numerous bars and cakes. Those are two of my favorite methods, though. I’ve never had that problem when baking these. I’m allergic to eggs, what would you suggest for replacing them? He threw everything into the mixer, all at once, and let’er rip. I love this post. It is hazelnut season here and I bet hazelnuts, some dried apples, and maybe a drizzle of dark chocolate (hell, maybe a dip) would be a very tasty modification to these cookies, then as you dunk all that yummy chocolate will be in the coffee! To Tim Tam dunk, nibble the ends from each bar-shaped biscuit, insert into the hot beverage of choice, and suck. Our family loves oatmeal cookies, but not raisins, so we always substitute something else, like chocolate chips and nuts. It just needs a light film of cooking spray. Love! Some recipes call for chilling the dough before baking it so that the cookie dough does not flatten out too much. I’m excited to try the recipes and to hear if you have any opinions on other recipes in the book! Lord knows I certainly ditched a smaller waist size for it! Bake at 375° for 8 to 10 minutes or until the center of each cookie is no longer shiny. Dallas, TX 75231 And the cookies can not wait to try these although I already use a nice one (from Quaker Oats!). Another reason for flat cookies is greasing the pan too heavily. And talk about baking! I’d like to think great minds think alike because I got up this morning and before work made a batch of oatmeal chocolate chip cookies (husband is NOT a fan of raisins). I am new to soft homemade cookies but delighted to have finally stumbled across the right recipe and with a bit of experimenting I adapted this recipe: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining and made one batch with kirsch soaked cherries and dark chocolate chunks and one batch with cranberries and white chocolate chunks – both where divine so I thoroughly recommend it. Thanks! Easy, but directly point to my heart. that way, I can still have fun, participate in the elite society without having to swear, have tattoos and be permanently scared. I’m thinking maybe the dried fruit lends some moisture I missed out on when replacing raisins with the chocolate chips…. Last time I was there I had the cornmeal lime cookie, which was as intriguing as it was delicious. But yes, even on the cruise ships, the patissiers and bakers were always the ones who had time for us poor schlepps from the dining room. Oh–they also sell a bag of bread ends from that day’s sandwich making for $1.50…from six loaves of bread, this will go far for sandwiches, making croutons, or just eating straight up (had some with homemade apple butter this morning for breakfast, yum). You are a peach! Add the raisins into the cookie dough mixture along with the rolled oats and mix them through using a spatula until they are well incorporated into the moist cookie dough. So, I just made the dough, but rather than raisins, I added some Michigan dried sour cherries. Love your blog, thanks! Ingredients. Professional kitchen work IS gruntwork, pure and simple, with little to no glamour. https://www.food.com/recipe/oatmeal-craisin-cookies-worlds-best-27570 For Boston-based readers, you might also be interested to know that Joanne Chang is going to have a book signing (and sampling!) Thankfully I was part of that elite group of people in the professional cooking world: The bakers and pastry chefs. I miss! Ingredients. The only thing I will change next time is not using the whole bag of chocolate chips. Of course unavailable here in Italy…good thing I carted some oats back from ny last trip….as always, thank you D! Yes, we are weird special because we make the birthday cakes for the staff, we send out extra treats to customers when the meal had some glitches (ie: someone else screwed up), we bandage up new busboys who cut themselves with the very sharp bread knives, and most of all, we listen to everyone in the restaurant, waiters and cooks, stopping by and telling us all their problems. I could be wrong. Measuring Flour. Suzanne: The main thing is to watch cookies like a hawk. I want to say that, it s so nice to see your blog here. I spent most of my life behind the stoves and let me tell you, it’s often not pretty and I would not want anyone following me around with a camera while I cooked. It was a little too much for me. What a beautiful post with delicious oatmeal raisin cookie photographs…I too, love sour cherries and white chocolate chips in an oatmeal cookie…I look forward to seeing your recipe for that cookie creation soon. Add ½ teaspoon molasses along with the eggs and vanilla. You are quite clearly a generous soul sharing such lovely recipes and handy tips. Serving Size 1 cookie. I truly enjoyed reading this post. It’s funny you talk about bakers not being competitive because, ironically, I found out about her on TV, she was competing (not by choice!) Packed with oats, dried fruits a delicious and healthy recipe! This is a family favorite that I have been making for years. Is it the same compound that’s responsible for helping tomatoes and bananas ripen that softens the sugar? I am eagerly awaiting her book and will be attending a cooking demo featuring her and some other pastry chefs in the area, but thank you so much for posting this! And I’m still searching for the perfect recipe. Wish i had more time to take a closer look on your website because I’m sure you have a link some where. Try Joann’s Pecan Sticky Buns. And I always make them bite sized because usually one with be sufficient for a little snack. Thanks for all that you do. These Oatmeal Raisin Cookies, Joanne says, are “…as basic as it gets” and I’d have to agree. Thanks! … a bit like Lebkuchen. Call ahead early in the morning to have sticky buns set aside for you, for they go fast. My Best-Ever Oatmeal Cookies recipe makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamon-y center. Wonderful description of bakers at the beginning of the post — I was totally captive with your writing about them. So I’m wistful reading this post. Share this recipe. Anything can be dipped in hot chocolate, although I’ve never really understood why some Americans really do dip fries in ice cream. I actually just made your Oatmeal Raisin ice cream which was wonderful and went incredibly well with Apple Crisp made from the ton of apples I picked a week ago. Hope you’ve found yourself a good yoga teacher or something. Blessed be the mellow. I’ve been lucky enough to bump into these people in SF as I eat around for my blog (like Steve, the Gobba Gobba Hey guy), and maybe one day, I’ll be lucky enough to ditch my Ivy League degree for food, too.