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!
