I was too chicken to give Fuzz’s teacher the cookies yesterday, but it was for the best. We found out this morning that today is the teacher’s birthday, so we now have a legitimate excuse for giving her cookies. Since the chocolate chip cookies are all gone, I started fresh.
There was some Maida’s Mexican Icebox Cookie dough in the freezer, so I did another variation, this time stuffing them with Dove dark chocolates. This photo shows the dough being stuffed.
And here’s a shot of the fully baked Dove stuffed cookie I’m eating right now. I hope you don’t find the flowery plate too distracting, but the light in here was nice so I decided to take a candid photo.
The spicy chocolate cookies are so good. Thank you Maida Heatter, wherever you are.
And thanks to Wolfgang Puck for this second recipe, which was sent to me by my friend, Carol. This is (kind of) Wolfgang’s recipe but with some changes. Here’s the original, should you wish to go to the source. I halved it, took out the allspice, plumped the raisins added vanilla and was less finicky with the mixing technique. The cookies still turned out great. They’re kind of middle-of-the-road, all around good oatmeal raisin cookies.
Oatmeal Raisin & Cinnamon Cookies
1/2 cup apple juice for plumping raisins
3/4 C. seedless raisins
1/2 cup plus 2 tablespoons all purpose flour
1/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/8 teaspoon Kosher salt
4 oz. unsalted butter, at room temperature, softened
1/3 C. granulated sugar
1/3 C. light brown sugar
1/2 teaspoon vanilla
1 C. quick-cooking (not instant) rolled oats
3/4 C. coarsely chopped toasted walnuts (or use “Chef Ready”)
Place apple juice in a microwave-safe bowl and heat for about 1 minute or until very hot. Soak raisins for 15 minutes. Drain and gingerly pat dry before using.
Sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, using an electric mixer, beat the butter and both sugars until creamy. By hand, stir in the egg until incorporated. By hand, stir in the flour mixture, scraping side of bowl well. When flour mixture is incorporated, stir in the oats, drained raisins and walnuts.
Chill the dough for at least 1 hour.
Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Line 2 baking sheets with parchment. Form golf ball size balls and place at least 2 inches apart, on cookie sheets. Bake for 13 minutes, turning halfway through.
Let cool for about 4 minutes on the cookie sheets, then transfer to a wire rack.
Makes about 2 dozen.