Vanishing Oatmeal Raisin Cookies – Nedra Style

I took the Quaker Oats “Vanishing Oatmeal Raisin Cookies” recipe and made a few changes/additions.  I used the America’s Test Kitchen approach for browning the butter and also added honey and pecans.  I also used the America’s Test Kitchen approach for stirring the batter and letting it sit which they use for their Perfect Chocolate Chip cookie recipe.  Additionally I plump and soak the raisins.

Ingredients:

  • 14 tablespoons butter (1 stick plus 6 tbsp)
  • 1 tablespoon of honey
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar (I use the C&H Baker’s sugar)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (quick, uncooked)
  • 1 cup raisins.
  • 3/4 cup pecans, ground

 

Directions:

  1.  Heat oven to 325′ 
  2. Put 10 tablespoons of the butter in a pan and cook over medium heat until the butter starts to brown.  Put the remaining 4 tablespoons of butter (cold or room temp) in a large bowl.  Pour the browned butter over the solid butter and stir until all is melted.  
  3. Add the honey
  4. Put the raisins in a saucepan and cover with water.  Bring just to a boil.  Turn off heat and allow to sit.  Drain the raisins about 5 minutes before you are ready to add them to the recipe.  It’s okay for the raisins to be wet.
  5. Mix Flour, Baking Soda, Cinnamon, and Salt in a separate bowl.
  6. Add both sugars to the butter and beat well.
  7. Add eggs and vanilla and beat well for 30 seconds.  Let batter rest for 3 minutes.
  8. Repeat step 7 a total of three times.
  9. Add oats, raisins, and pecans and mix well.
  10. Add flour mixture and stir until just combined.
  11. Bake for 10-12 minutes rotating the baking sheet half way through cooking.
  12. Cool on a wire rack.

Notes:

  1. The browned butter gives this recipe a nuttier flavor.
  2. The beating and waiting will change the consistency of the batter making it airier and smoother.
  3. I add the flour last because I want to be careful not to overmix it and thus overdevelop the gluten.
  4. I rarely measure the honey or the vanilla – I just put a spoonful.
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About Nedra Dias

a girl who likes to cook I traded in the ideals of my youth for a cubicle and a paycheck. My company traded me in, so I left the country for a month. View all posts by Nedra Dias

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