When I first came across Maida Heatter's German Oatmeal Cookies, I was intrigued by the name. What exactly makes them "German"? But it became clear very quickly. It's a combination of technique and flavor. These are just so good! I can't say the same for this photo I took yesterday, but it gives you an idea of what they're like.
Why German?
The reason they're called "German" is that they are spiced with cinnamon, cloves, and allspice, a trio used in old world baking. And then there's the raisin water. You simmer the raisins briefly, reserve the raisin infused water and add it to the dough for moisture and flavor. Lastly, there's the combo of chocolate chips and spices, which always feels a bit European. I didn't like spices mixed with chocolate until I was an adult, but now I can name three favorite examples right off the bat -- Hal's Favorite Chocolate Chip Cookies, Applesauce Chocolate Chip Cake and Four Seasons Chocolate Ginger Cookies.
Lots of Dried Fruit, a Little Chopped Chocolate
I suggest making these only if you really love dried fruit, because it's the generous amount of raisins, dates and nuts that makes them special. I used Medjool dates, regular flame raisins, toasted pecans and chopped Guittard Super Cookie Chips for the chocolate. Whatever chocolate you use, chop it into bits (or just use morsels) so that the chocolate won't be overwhelming. I actually chopped these a bit smaller, but you get the idea.
Bake at 400F
Another interesting thing about Maida's German Oatmeal Cookies is that they are baked at 400F which is pretty high for your standard oatmeal cookies. A lot of Maida Heatter recipes are baked at a high heat, and with some of them I've had to lower the temperature slightly to keep from overbrowning. Then again, I'm sort of a fan of that. But seriously, the German Oatmeal Cookies seem to do okay at 400F, but if you need to lower the heat you can.
Recipe
German Oatmeal Cookies
Ingredients
- 1 cup raisins plus enough water to cover (140 grams)
- 2 cups sifted all-purpose flour (weigh) (230 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 2 sticks unsalted butter, cut into chunks
- 1 cup sugar (200 grams)
- 3 large eggs
- ½ cup chopped pitted dates
- ⅓ cup water, drained from raisins above
- 2 cups oats, old fashioned or quick or 1 cup each
- 1 cup coarsely chopped toasted pecans
Instructions
- Preheat oven to 400 degrees F. Have ready 2 parchment lined baking sheets if you're planning on baking immediately. Otherwise, have ready a couple of dinner plates and plastic wrap on which to scoop the dough.
- Put the raisins in a small saucepan and add just enough water to cover. Bring to a simmer and let simmer for 5 minutes. Drain raisins reserving ⅓ cup of raisin water. Let it cool completely.
- Meanwhile, whisk together the flour, baking soda, salt and spices.
- With an electric mixer, beat the butter and sugar until light and creamy.
- Add the eggs one at a time and beat just until smooth after each addition. Add the dates and beat until mixed. Make sure the raisins are cool, then add the raisins and ⅓ cup of the cooled raisin water. Add the dates, then stir in the flour mixture.
- Once flour mixture is fully incorporated, stir in the oats, dates, pecans and chocolate. The dough should be soft and easy to scoop.
- Using a scant medium size cookie scoop, scoop out about 40 equal size balls. You can arrange them on plates and chill until ready to bake, or bake right away. Maida made hers a bit smaller and got 48. You could also make them larger.
- To bake right away, spoon the rounds onto parchment lined baking sheets and bake 1 sheet at a time at 400 degrees F for about 12 to 14 minutes. The cookies should be thick, roundish and golden brown.
- Let cool slightly on cookie sheet for about 3 minutes, then transfer to a wire rack to finish cooling.
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