- 25 mins
- 37 mins
Ingredients
- 1 1/2 cups Raisins
- 3 tsp Grand Marnier
- 8 oz Room Temperature Unsalted Butter
- 1 cup Firmly Packed Dark Brown Sugar
- 1 cup White Sugar
- 1 Egg
- 1 tsp Real Vanilla Extract
- 1 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Each Cloves, ginger and allspice
- 1/2 tsp Sea Salt
- 2 & 1/4
- Cups Old Fashioned Oats
- 3/4 cup Steel Cut Oats
Preparation
Step 1
Preheat oven to 350. Cut off four baking sheet sized pieces of parchment paper.
Soak raisins in Grand Marnier. Stir every once in awhile so the raisins plump up and absorb the liquid.
Cream room temperature unsalted butter and firmly packed dark brown sugar.
Add white sugar and mix well.
Add egg and real vanilla extract.
In another bowl, mix all-purpose flour, baking soda, cinnamon, cloves, ginger and allspice, plus sea salt
Take time to mix well to distribute the spices evenly. Add the flour mix to the butter mixture. Mix well.
Add old fashioned oatmeal, not quick cooking. Mix.
Add steel cut oats. Mix well.
Stir the raisins so they absorb all the Grand Marnier, drain any excess liquid and add to the mix.
Pack mix firmly into small scoop. Arrange 8 per sheet – these cookies spread so give them room.
You might want to flatten them too. Cook one sheet in the oven at a time at 350. Cookies will be puffed and golden in 10 to 12 minutes.
Cool on baking sheet for another minute or so. They will continue to brown during this time.
Slide the parchment off the baking sheet and onto a cooling rack. The cookies will collapse into chewy goodness as they cool.
Try adding milk chocolate chips, pecan pieces, coconut, whatever you like. Or not. These cookies are pretty tasty with just this basic recipe.
Helpful Tips:
Well, one day, in 2010, I screwed up the recipe off the Quaker Oats container and made a perfect batch of oatmeal cookies. Soft and chewy with a bit of crunch, family and friends loved them and agreed they were the best oatmeal cookies ever. A few months later I cooked up another batch from the same recipe and they were dreadful, like hockey pucks. And so began my quest for the Holy Grain, the perfect oatmeal cookie. I did recall that I ran out of oats while making those perfect cookies -- so I’d substituted some steel cut oats and they gave the cookies a great crunch. And maybe I’d forgotten to add the second egg called for in the recipe? Had I used dark brown or light sugar? Had I added 1 cup of white sugar instead of the ½ cup detailed in the recipe? After some trial and error, I think I found the Holy Grail: the perfect oatmeal cookie. I hope you agree!