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The Ultimate Chocolate Cookie Book
From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More
Chocolate Oatmeal Raisin Cookies
Makes about 3 dozen cookies
These chocolate cookies are made with oats and raisins mixed right into the dough. If you're looking for chewy chocolate chip oatmeal cookies, see the Soft Chocolate Chip Oatmeal Cookies (page 209). The cookies need a little mothering as they bake -- but the results are more intense than traditional oatmeal cookies and quite fudgy.
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
6 ounces semisweet chocolate, chopped
6 tablespoons cool, unsalted butter, cut into small pieces, plus additional for buttering the baking sheets
½ cup granulated sugar
½ cup packed dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 cups rolled oats (do not use quick-cooking oats)
1 ½ cups raisins
- Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Lightly butter two large baking sheets; set aside. Whisk the flour, baking soda, and salt in a medium bowl and set aside as well.
- Place the chopped chocolate in the top half of a double boiler set over about an inch of simmering water, or in a medium bowl that fits tightly over a medium saucepan without about the same amount of simmering water. Stir until half the chocolate melts, taking care not to let any steam condenseinto the chocolate. Remove from the heat and continue stirring until the chocolate has completely melted. Set aside for 5 minutes to cool.
- Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add both kinds of sugar and continue beating until light and fluffy, about 2 minutes. Beat in the egg and vanilla, then the melted, cooled chocolate until smooth. Turn off the mixer, add the prepared flour mixture, and beat at a very low speed just until incorporated. Use a wooden spoon to stir in the oats and raisins just until evenly distributed.
- Drop by heaping teaspoonfuls onto the prepared baking sheets, spacing the mounds about 2 inches apart. Bake for 6 minutes, then rotate the sheets top to bottom and front to back. Continue baking for 4 more minutes. At this point, use a heat-safe rubber spatula or the back of a tablespoon to flatten the cookies slightly -- just press down and make them more traditionally shaped. Continue baking for about 2 more minutes, or until the cookies have a somewhat firm, filmy crust on their tops, much like the layer of dried sand along the tidal shoreline of a beach, but the cookies themselves are still quite soft to the touch. Cool on the sheets for 5 minutes, then transfer to wire racks to cool completely. Cool the sheets for 5 more minutes and lightly butter them again before baking additional batches.
4 days at room temperature between sheets of wax paper
3 months in the freezer
Chocolate Oatmeal Apricot Pistachio Cookies: Substitute ¾ cup chopped dried apricots and ¾ cup chopped unsalted pistachios for the raisins.
Chocolate Oatmeal Cranberry Almond Cookies: Substitute ¾ cup dried cranberries and ¾ cup slivered almonds for the raisins.
Chocolate Oatmeal Date Pecan Cookies: Substitute ¾ cup chopped pitted dates and ¾ cup chopped pecan pieces for the raisins.
Chocolate Oatmeal Raisin Cashew Cookies: Reduce the raisins to ¾ cup; add ¾ cup chopped roasted unsalted cashews with the remaining raisins.
Chocolate Oatmeal Raisin Walnut Cookies: Reduce the raisins to ¾ cup; add ¾ cup chopped walnut pieces with the remaining raisins.
Chocolate Mint Sandwich Cookies
Makes about 1 dozen large sandwich cookies
Here's a cookie that replicates Mint Milanos, the fix of every midnight snacker, the bane of every dieter. Why make your own? For the sheer fun of it, of course. These tender water cookies taste a little like a vanilla wafer. They're good on their own, but isn't the chocolate-mint filling always the best part?
4 tablespoons solid vegetable shortening (2 ounces), plus additional for greasing the baking sheet
2/3 cup sugar
1 large egg, at room temperature
2 large egg whites, at room temperature, lightly beaten with a fork
2 teaspoons vanilla extract
¾ cup all-purpose flour, plus additional for the baking sheet
2 ½ ounces semisweet chocolate, chopped
1 ½ tablespoons crème de menthe or mint syrup
1/8 teaspoon peppermint oil (optional)
- Position the rack in the center of the oven; preheat the oven to 425°F. Use a dab of shortening on a small piece of wax paper to grease a large baking sheet; flour the baking sheet, then set it aside.
- Beat the shortening and sugar in a large bowl, using an electric mixer at medium speed, until light and airy, about 1 minute. Beat in the egg, then beat in the egg whites in two increments, making sure the first is thoroughly incorporated before adding the second. Beat in the vanilla until smooth. Remove the beaters and stir in the flour, using a wooden spoon or a rubber spatula, just until incorporated.
- Fit a pastry bag with a round, ¾-inch tip; fill the bag with the dough, squeezing it toward the tip. Pipe out twenty-four 3-inch-long cookies on to the prepared bak-ing sheet, each about as thick as your thumb. Space the cookies about 2 inches apart on the sheet. (If the baking sheet is not large enough to accommodate all the cookies, reserve some of the dough for a second baking.)
- Bake for 8 to 10 minutes until set and very lightly browned at the edges but still springy to the touch. Cool the cookies on the baking sheet for 2 minutes, then use a metal spatula to transfer them gently to a wire rack to cool completely.
- Once the cookies have cooled, place the chocolate in the top half of a double boiler set over about 1 inch of simmering water, or in a medium bowl that fits snugly over a medium saucepan with a similar amount of simmering water. Stir until half the chocolate has melted, then remove the top half of the double boiler or the bowl from the heat and continue stirring until the chocolate has fully melted. Transfer to a clean bowl and let stand for 10 minutes to cool almost to room temperature. Stir in the crème de menthe or mint syrup, and the peppermint oil, if using, until smooth.
- Spread a scant 2 teaspoons of the chocolate-mint mixture on the flat side of one of the cookies, taking care to smooth it to the sides. Gently top with a second cookie, flat side down. Set on the wire rack until the chocolate hardens, about 1 hour. Repeat with the remaining filling and cookies.
3 days at room temperature
Not recommended for freezing
You can endlessly vary the filling of these tender, light cookies. Omit the peppermint oil. Substitute any one of the following for the crème de menthe: raspberry liqueur, such as Chambord; almond liqueur, such as amaretto; apple schnapps; bitter orange liqueur, such as Mandarine Napoléon; cherry liqueur, such as Cherry Heering; chocolate liqueur, such as Godiva Liqueur; coffee liqueur, such as Kahlúa; Cognac; hazelnut liqueur, such as Frangelico; honey liqueur, such as Bärenjäger; or licorice liqueur, such as Sambuca.The Ultimate Chocolate Cookie Book
From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.