-dl. Gina: I wish! Filipinos are dunkers too! Drain the raisins in a colander and then transfer them to a clean kitchen towel. Never one to throw anything away I went on to try the gingerbread biscuits with the puree and they were delicious. I’ve been using the same oatmel raisin cookie recipe for about a year with excellent results… but I decided to give this recipe a try (even though I replaced the raisins for chocolate chunks, since I’m giving some away to a friend who fell in a love with an oatmeal chocolate chip cake I baked a few days ago), see if it was better. 7. Making this oatmeal raisin cookie recipe couldn’t be easier. I thought a lot of care and time would be needed in order to properly pull off a batch of these marijuana morsels, but I couldn’t have been more wrong about that. 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. vanilla 1 sm. The mixture will be thick! : ). Dietary Exchanges What’s not to love? My father was stationed in Marville France from 1955 to 1960. Onto the recipe, so simple, just remember to allow time to pre-soak the raisins or sultanas. Deepa. 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. A favorite thing for me to dip is a chocolate marbled fingerella (finger shaped madeleine) into Earl Grey tea!! Slightly flatten them with the bottom of a glass dipped in sugar. I might make these for my daughter’s school birthday snack. I have been a professional baker for 7 years, and yeah we’re weird! Cynthia, David (or anyone for that matter), I have a question. I too fall into the not a huge raisin fan/need chocolate in my cookies category, though I do like Shira’s chocolate covered raisin suggestion! I have made them several times and they’ve always been a hit. I read somewhere on your blog about traditional French food (Bistro type) being difficult to find and I can’t remember whether you mentioned Le Troquet, 21 rue We’re usually the loners of the restaurant kitchen. https://www.quakeroats.com/.../vanishing-oatmeal-raisin-cookies They come in milk, dark and white chocolate versions. No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie. I followed your recipe to the letter, and the cookies were marvelous! I still hold my amateur statis, but I’m sure that over the years I’ve made thousands of chocolate chip cookies and brownies. Your photographs are fantastic and I love that you are a pastry chef. ditto on “again, as always, excellent post”! My husband baked some really puffy looking chocolate chip cookies yesterday and I remembered that tip (almost too late) from another recipe you presented here, and used it on his last batch. I have some of that rugged looking cinnamon that I got in London for my Indian cooking. @ Renata — I regularly use applesauce or ground up flaxseed soaked in water to sub for eggs. So, I just made the dough, but rather than raisins, I added some Michigan dried sour cherries. 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! Mix shortening, sugars, and eggs; then add flour, soda, salt, and vanilla. COMBINE flour, baking soda, salt and cinnamon in small bowl. :). Another confession, I don’t have any of your books either…not right now at least. If it wasn’t for your book and blog I would have missed out : ). Subscribe and receive David's free guide to the best pastry shops in Paris. The only thing I will change next time is not using the whole bag of chocolate chips. Makes: 2 dozen cookies. Not just for the sandwiches (which are insanely addicting) but I am sometimes prone to dreaming about berry bread puddings or sticky buns. It worked so well. when we arrived and apparently we visited quite a bit of Europe while we lived in France. Are you sure that “regular chef” didn’t ask you, “Why are pastry chefs so awesome?”. I’m crossing my fingers that whatever this is shall pass, eventually, in my life. But that might have to wait until the spring. Results 1 - 10 of 560 for oatmeal cookies using oil . https://www.cdkitchen.com/recipes/recs/299/Oatmeal_Cookies__Plain39159.shtml As mentioned, we will be using oatmeal (rolled oats) in this recipe. Unlike the line cooks, who were whooping it up and play with fire, we disciplined souls were in the back of the kitchen, dusting doughs with flour, rolling out cookies, melting chocolate, and creaming buttery cake batters. and i’m sure, an excellent cookie here too. https://www.davidlebovitz.com/oatmeal-raisin-cookies-recipe-flour And I haven’t heard about the brown-sugar-and-apple-slice-thing! 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! Agree with all that these truly are the best oatmeal cookie. Some recipes call for chilling the dough before baking it so that the cookie dough does not flatten out too much. And some walnuts and dried cranberries (I only had a couple of tablespoons of each). And when in doubt, underbake cookies a little. Drinking French Bar Boxes from Slope Cellars and K & L Wine Merchants, http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining, http://spatulasatdawn.wordpress.com/2010/10/25/not-the-cookie-monster/. I love this post. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated. And I bang those pans on the counter when I shift them during baking to make them un-puff which is faster than the spatula method. One quarter cup each? I live in Boston and I absolutely adore Flour. I imagine you make a lot of people happy. I totally agree on him that the perfect way to eat cookies is by dunking it first on a hot tea of coffee. It’s insane how much press she’s getting, Joanne is also featured in this month’s Food & Wine magazine for a fusion Thanksgiving meal.