Chewy Oatmeal Raisin Cookies With Carob Chip

Chewy Oatmeal Raisin Cookies are always a hit and these cookies, bursting with plump raisins, healthy sweet carob, spicy cardamom, and a kiss of dates, are a real keeper. This version of the everyday classic is adapted from the popular Quaker Oats cookie recipe.

Ingredients


Chewy Oatmeal Raisin Cookies

  • 2 cups (253 grams) old-fashioned rolled oats
  • 1 cup (110 grams) all-purpose flour
  • ½ teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • ½ cup (1 stick, 113 grams) unsalted butter, at room temperature
  • ¾ cup (140 grams) light brown sugar
  • ¼ cup (55 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons date syrup or honey
  • 2 teaspoons pure vanilla extract
  • 1 cup (186 grams) carob chips
  • ½ cup (89 grams) raisins

Instructions

  1. In a medium mixing bowl, combine the oats, flour, cardamom, cinnamon, baking powder, baking soda, and salt and mix to incorporate. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, brown sugar, and granulated sugar, and mix at medium speed until light and fluffy. Add the eggs, one at a time, mixing until completely incorporated and scraping the sides and bottom of the bowl as needed. Add the date syrup or honey and vanilla extract and mix at high speed until completely incorporated. Add half of the oat and flour mixture and mix at low speed until combined. Add the remaining oat and flour mixture and mix again until combined. Add the raisins and carob chips and stir until incorporated. Scrape the dough into a container, cover, and refrigerate for about 30 minutes.
  3. When you are ready to bake, preheat oven to 325°F. Line three large baking sheets with parchment paper or Silpat. Scoop out about 3 tablespoons of dough (or use a large cookie scoop) to form each cookie, and place them directly onto the baking sheets, 6 to a sheet. Flatten the cookies slightly with your palm, so that each is about 3½ inches in diameter. Bake two trays at a time for 12 to 13 minutes, or until golden brown. Repeat with the remaining baking sheet. These large cookies will brown up a little more than your everyday cookie. Cool on the baking sheets for 10 minutes before transferring to a wire cooling rack. The cookies can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Kitchen Tips

You can use a smaller cookie scoop to make 36 smaller (and therefore, lower calorie) cookies. If you do, reduce the length of baking time.

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