Easy and unspeakably delicious, if I do say so myself!
I gave some to my
guinea pig neighbor, Pam and she called them Chocolate Raisin Puffs because they were so light. I don’t know if they qualify as “puffs”, but it was a very nice compliment.
These chocolate oatmeal cookies are made with espresso powder and chocolate covered raisins, and when baked for precisely twelve minutes, have a slightly crispy outer layer (like the edge of a brownie) and are very tender inside. Seriously, I’d rather have these than brownies any day!
I made some in a silicone mini-heart pan, and they popped right out in a very cooperative manner. They may not be the prettiest cookies I’ve ever made, but in this case I truly believe it’s what’s inside that counts.
I really think that the combination of Special Dark cocoa and espresso powder took the flavor over the top. And unless you have a real aversion to raisins (in which case you could use chocolate chips) don’t skimp on the chocolate covered raisins. The cookie dough isn’t overly sweet, so the sweet, chewy raisins add important texture and sweetness. Here are what the drop cookies look like inside:
|Chocolate Oatmeal Raisin Cookies
- 1 cup (2 sticks) butter, room temperature
- 1 cup brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla
- 1 tablespoon espresso powder
- ¼ cup Special Dark unsweetened cocoa powder
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups quick-cook oats
- 11 oz (about 1¾ cup) chocolate covered raisins
- Heat oven to 350 F
- If you are making drop cookies, line 2 baking sheets with parchment paper.
- In a large bowl, beat together the butter and brown sugar until light and creamy - at least 2 minutes.
- Add the eggs and beat 2 minutes. Scrape the bowl often. It will lighten in color and look just a little curdled; that's fine!
- Add the vanilla, espresso powder, cocoa, flour, salt, and baking soda. On low speed (cover the bowl if possible, or stir by hand first to avoid a mess) mix together until well blended.
- Stir in the oatmeal and chocolate covered raisins.
- Drop by rounded tablespoons onto parchment. The cookies won't spread much, so an inch and a half between each is fine. If you are using a silicone heart mold, fill each cavity ¾ full. (No need to grease the mold.)
- Bake for 12 minutes. Move baking sheet or silicone mold to a cooling rack and allow the cookies to cool. Cookies may be moved to the rack when barely warm. If you are making hearts, let them cool completely in the pan before turning them out.
See? Easy peasy. Don’t expect that from me too often, but when a chocolate craving hits, I realize the wisdom of being able to make cookies quickly!
If I’ve lulled you into a false sense of security with this simple cookie recipe, you’d better be prepared; I have Valentine petits fours on my mind…coming soon!