You know what one of the best things about eating out is? Going home and trying to replicate the recipe! Okay, some of you might be thinking, “that’s ridiculous! Why wouldn’t you just keep going back to the restaurant to eat it instead of putting in all that work?” Well if you know how to make it yourself, you can get it any old time you want. And I like to create things so I get pleasure out of the challenge of replicating a food I like. So after eating some delicious cookies at a great D.C. place, I had to go home to make them myself so I could secretly eat as many as I wanted without being judged, instead of having to buy cookies there and therefore display my piggy cookie needs for all the world to see. Hold on, let’s rewind a bit…
Rerererererererere (that’s the sound a rewind makes in the movies right? Okay you’re right, that is nothing like it, but how do you write that sound??)
Following our trip to Wooster, we went to D.C. to visit Sam’s brother and fiancée (the future in-laws). We had a wonderful time exploring the city, meeting my cousin for lunch one day at Founding Farmers. I ordered the delicious Goat Cheese Spinach Burger with roasted root vegetables, and my cousin made weird faces as demonstrated in this artsy picture of the silverware that I did not ask her to stick her face in. Oh well.
Our last night in town we enjoyed a meal with the brother and fiancee at Mandu, a Korean restaurant where I ordered a hot noodle bowl with poached egg and vegetables. While our hosts suggested we grab a beer at a local beer garden, somehow the possibility of cookies came up and I, of course, expressed my preference for cookies over beer. We headed over to Teaism, a café/restaurant with to-die-for Salty Oat Cookies (among other delicious things) and each ordered a (GIANT) cookie. We gobbled them down, except for my future sister-in-law who much more delicately nibbled small bites of half of hers and wrapped up the rest for who-knows-when. As we walked home, I exclaimed “I think I will try making these cookies when we get home.” And that’s exactly what I did.
Without delay, here’s the recipe for some tasty oatmeal raisin cookies. Truth be told, they didn’t meet the standards of Teaism’s dense, thick, good-kind-of-crumbly cookie, but they made for some darn good soft cookies anyway.
Salty Oat Cookies
Adapted from DCist
3/4 cup unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon Kosher salt plus more for sprinkling
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 1/4 all purpose flour
1/2 cup rice flour
2 cups rolled organic oats
½ cup Raisins
Note: Rice flour has less gluten than wheat flours. Incorporating a small amount will give your cookie a bit more crumble, but does nothing for flavor and is not a necessary step.
Start off with cold butter sliced into small pieces and whipped in your mixer for a minute or so. Because it’s cold it will stick a bit, but don’t fret — scrape and mix. Next, add both sugars the baking powder, baking soda, salt, and cinnamon. Combine at a medium speed till the mixture has a crumbly texture. Add the eggs and vanilla and mix again until combined.
In a separate bowl mix the two flours. With the mixer on a low speed, slowly add flours. Incorporate by hand if necessary. Don’t over mix at this point or your cookies will get tough.
Gently fold in the oats and raisins. Chill the dough for an hour before dropping by the heaping tablespoon onto a non-stick cookie sheet; lightly sprinkle with kosher salt. Bake on the second rack from the top at 375 for 12-15 minutes or until the edges are golden brown. The cookie should still be soft to the touch so carefully transfer them to a cooling rack. If baked just right, these cookies will be awesome fresh from the oven AND the next day.