I had a few requests for the Biscoff Cookie recipe I mentioned in Monday’s post, so I figured I would go ahead and share it with you guys. The original cookie I made was a Chocolate Chip Oatmeal Biscoff, but after tasting them I decided I wanted to make them into a more classic Oatmeal Raisin Cookie. I thought it would be a better flavor combination and, personally, I prefer raisins over chocolate chips in my oatmeal cookies. I didn’t have any raisins on Monday hence the chocolate chips. I tweaked the original recipe ever so slightly by adding in more Biscoff (because in my world you can never have too much Biscoff) and replaced the chocolate chips with rum soaked raisins and toasted walnuts. After tasting the newly revamped cookie, I can tell you it’s even better than the original. This one will definitely be going on The Earnest Baker menu.
A couple notes about the recipe. Soaking the raisins in rum is an optional step, but if you have the time I highly suggest doing this. It plumps up the raisins and makes them juicy and boozy and delicious. Don’t worry, the cookies won’t taste like rum, but it will add a really lovely subtle note to the raisins and guarantees you won’t have dried out raisins in your cookies. Toasting the walnuts is also an optional step, but I’m a firm believer in toasting nuts. It brings out their flavor and it’s an easy touch that makes people feel like you went that extra mile (even though it’s ridiculously simple). If you want to see the difference toasting makes, try toasting some nuts and comparing them to raw ones. It will make you a believer.
My technique to make cookies is a little different. In fact, I do some things that some people will specificially tell you not to do. I’ve always made my cookies this way though and it’s how I get the exact texture and chewiness I like. Oddly enough, when I got the Milk Bar cookbook I discovered Christina Tosi makes her cookies the same way. I’ll go into detail about the technique in the recipe and have provided lots of pictures this time (yaay!). Hope you guys enjoy the cookies as much as I do! I’ve already eaten two while writing this and am eyeing up a third……I’m writing them off as fuel for my 5 miler today (that makes it okay – right???).
I’m trying a new recipe style that goes into more details and provides more helpful tips and tricks. Let me know what you guys think about it!
Oatmeal Raisin Biscoff Cookies
Makes about 3 dozen cookies
2 tablespoons dark rum
1 generous cup raisins
2 cups flour
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
¾ cup (1.5 sticks) butter, at room temperature
1 cup Creamy Biscoff (do not use Crunchy – the consistency is too different)
⅔ cup granulated sugar
⅔ cup firmly packed dark brown sugar
1 teaspoon vanilla
1 cup walnuts, toasted and coarsely chopped
In a small bowl, place the raisins and sprinkle the rum over them. Toss the raisins to make sure they are all coated in rum. Cover and set aside for at least one hour, stirring occasionally. This is one of those things were the longer you let the raisins soak, the better they will be. You could even soak them overnight if you like! Just make sure to strain the raisins before using them in any recipe.
Preheat oven to 375°F. Line 3 cookie sheets with parchment or a silicone mat.
In a medium sized bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Set flour mixture aside.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. At medium-low speed, start to cream the butter and gradually add in the granulated sugar. This step helps achieve the right consistency.
Once all the granulated sugar is incorporated, stop the mixer, scrape down the sides of the bowl and add in the brown sugar. Cream the butter and sugars at medium speed for another 2 minutes or until light and fluffy.
Once the batter is light and fluffy, scrape down the sides of the bowl and add in the Biscoff. Mix on medium speed until the Biscoff is completely incorporated into the batter.
Okay, here comes the clutch part to my crazy technique…….the eggs. Add in the first egg and beat on medium speed until the egg is fully incorporated. Scrape down the sides of the bowl (yes, again) and add in the second egg and the vanilla. Here is the key part and it might sound crazy and probably differ from everything you’ve ever been told about cookies, but give it a shot. Once you’ve added in the second egg and vanilla and they’re incorporated into the batter, beat the mixture at medium speed for 5 minutes or until the batter is light and airy and delicious looking. It will almost look like a delicious whipped frosting. See pic below for example.
Reduce the mixture to the lowest speed possible and add in the flour mixture. Mix until the flour is only partially incorporated – this is important! Then stop the mixture and add in the raisins and walnuts and on the lowest speed possible mix until just combined. An awesome pastry chef taught me that trick. He said to use the add-ins to help the flour incorporate and this also helps prevent you from over-mixing the dough. It’s a brilliantly simple trick.
Using a small cookie scoop (about 1.5 tablespoons) or two spoons, scoop out the dough and using your hands roll the dough into a ball. It might get a little messy, but it’s fun and key to getting the right chewiness for these cookies. Place the balls of dough 2 inches apart on the lined cookie sheet. Then, press the balls gently with the palm of your hand to flatten slightly. You don’t want to completely flatten them, you just want to flatten them down enough to where the tops are no longer round.
Bake the cookies for 11 to 13 minutes or until the cookies are golden brown. They will look a little underdone when you take them out, but that’s okay. You really do not want to over-bake these cookies. Place the sheet on a cooling rack and let the cookies cool and firm up on the sheet for about 6 minutes. Then, using a spatula, transfer the cookies from the sheet and place on a rack to finish cooling.