All Apologies - Everyday Baking Blog at Allrecipes.com - 69030

Everyday Baking

All Apologies 
 
Jan. 11, 2009 3:38 pm 
Updated: Aug. 19, 2011 9:36 am
"I'm no raisin apologist," I apologized to my colleague Noel, "but dark-chocolate-covered raisins in oatmeal cookies are perfect."
This discussion was precipitated by Noel's claim that "raisins are the devil's trick to ruin cookies. You think they're chocolate chips, but then you take a bite."
I have strong feelings about oatmeal cookies (and about nuts in chocolate chip cookies and in brownies, but that's another topic altogether). I think that chocolate chips overpower the wonderful oat-y flavor of the cookie. I also feel that raisins add something in terms of texture and visual appeal—but there are a lot of bad oatmeal cookies in the world, and raisins haven't been able to save them. (Adding rum- or liqueur-soaked raisins, now, that would let one-note cookies sing another tune.)
To satisfy chocolate-lovers and to rescue the pedestrian oatmeal cookie from the perception that it's a "healthier" cookie choice, I add chocolate-covered raisins to my dough. About a decade ago, I remember Nestle® offered them alongside their Toll House Morsels in the baking aisle at the grocery store, but recently I've had to trudge over to the candy section to find them. If you're lucky enough to live near a Trader Joe's, you can buy chocolate-covered raisins, nut flours, and other great baking ingredients there.
 
I used the recipe for Beth's Spicy Oatmeal Raisin Cookies to prove a point to our Newsletter Editor, "Just Add Bacon" Noel. I used a cup of dark-chocolate-covered raisins and added a half cup of toasted chopped pecans. Raisins rule.
Just-Enough-Chocolate Oatmeal Cookies
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Comments
Jan. 11, 2009 4:19 pm
Inspired! This variation would seduce Cookie Monster in minutes! I have to try it. I'm leaving right now for Trader Joe's.
 
Jenny 
Jan. 11, 2009 4:26 pm
Well, I stole your idea! I used chocolate covered passion fruit bits (about the same size) and they were amazing! Now all I need is a glass of milk!
 
Manda 
Jan. 11, 2009 4:47 pm
These cookies look great - and what a good idea! I'm totally going to try these cookies next time I need to make cookies for something.
 
Jan. 13, 2009 2:35 pm
Sounds fantastic - I'm making these tonight for my book club!
 
Jan. 13, 2009 3:54 pm
Your idea sounds really good. Maybe I'll try it. But my SIL says she doesn't like raisons in her food because she ends up getting them into her mouth.
 
Feb. 1, 2009 9:02 pm
That's really funny! She'd fit right in with my in-laws...Every Christmas, they have a tradition of baking cinnamon rolls. There are two camps: those who insist on raisins, and those who think raisins are the culinary equivalent of coal in your stocking.
 
Anita 
Aug. 19, 2011 9:36 am
Please help! I tried making my own bread.It did not rise very well. How long do you knead? Should I use my mixer? Does the milk need to be warm, room temp? If you haven't guessed I am a beginner. How do you make yeast rolls?
 
 
 
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FrancesC

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Seattle, Washington, USA

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About Me
I'm proud to say I've been an Allrecipes employee for 9 years, combining my love of the written word with my passion for food. I've worked in publishing and in the food service industry, both "front of the house" and back. I graduated from the Culinary Institute of America's Baking & Pastry program and have worked as a baker and pastry cook in Wisconsin, for a season at McMurdo Station, Antarctica, and at bakeries in Seattle.
My favorite things to cook
My baking career really began when I was in first grade and my family was living in Germany. Every morning my father and I would walk to the local bakery for bread and an afternoon treat, like Apfelkuchen. I love dark sour breads, baking anything with yeast in it, and anything that requires hours of patient work, like croissant and Danish doughs.
My favorite family cooking traditions
Food we ate while camping. Animal pancakes. My mom's meatloaf. My grandfather's breakfasts.
My cooking triumphs
I think a baker's real triumph is getting to work at 4 am, day in and day out, so that there are beautiful pastries and loaves of bread on display when the bakery opens three hours later. A personal triumph was making my own wedding cake.
My cooking tragedies
Heavens! Too shameful to list: all that wasted dough, those burnt nuts, spilled milk to cry over....
 
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