I’m always a bit skeptic when it comes to “healthy” desserts. Because honestly, if it doesn’t taste good then why bother? And the ingredients are always things that need a trip to Diagon Alley to get.
With spring barely popping up to greet us, summer raced in to take the spotlight, 2 months early. The heat and humidity are almost unbearable! And it’s not officially summer yet!
All ranting aside, I still have 38 days before I become an official Architecture graduate, woohoo? Not so much, the worst is not over yet. But hey, after 6 years, who’s still counting right?
I know, you’re probably wondering what does all this have to do with cookies? Well honestly, nothing, I just needed to vent a bit. But here I am, a week after my pre-final jury, mind all clear and ready to work.
Following my quest to find some healthy desserts, that don’t look like they came out of a baby’s bottom, I found this a couple of recipes for oatmeal cookies, some with raisins, others with chocolate chips, but only one recipe really popped up. It combines chocolate chips AND raisins. I know some people don’t like raisins in their cookies. Well, I happen to love them. The texture and the sweetness. Pair it with chocolate and wrap it all up in an oatmeal cookie dough and there is no stopping after one cookie!
They are thick and chewy and oh-so-delicious, especially still slightly warm!
Needless to say, the first batch was eaten before the second batch even went into the oven.
Orange Oatmeal Raisin Chocolate Chip Cookies.
Recipe makes about 22 medium sized cookies (scooped using an ice cream scooper)
- 113 grams unsalted butter (1 stick), softened to room temperature
- 2/3 cups packed light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp orange zest
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tsp cornstarch
- 1 and 1/2 c old-fashioned oats
- 3/4 cup raisins
- 3/4 cup semi-sweet chocolate. (I used Lindt Cranberry Intense)
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the dry ingredients (flour, soda, cinnamon, cornstarch, orange zest and salt). Set aside.
- In a large mixing bowl of a stand mixer, beat butter for 30 seconds. Gradually add brown sugar and cream until fluffy and light in color.
- Add egg and vanilla and mix until smooth.
- With the mixer speed on low, mix in the dry ingredients.
- Stir in oats, raisins and chocolate chips.
- Line baking sheet with parchment paper or silicone baking mat.
- Scoop the cookie dough onto the sheet.
- Bake 10 to 12 minutes. The cookies will look slightly underdone in the middle yet browned on the edges. Let them cool on the sheet for 5 minutes. They will continue to bake.
- Transfer onto a wire rack to cool completely.