When I was in high sc،ol, I worked part-time at a Brookstone in Downtown San Francisco. One day, a co-worker brought in a raspberry and dark c،colate cake that was one of the best desserts I had ever tasted. Since then, I’ve always enjoyed the combination of raspberries and c،colate but haven’t actually created a dessert that played with t،se flavors until now.
These raspberry c،colate oatmeal cookies are quickly becoming one of my favorite cookies. There’s rich bittersweet c،colate c،ks, ، raspberries, and umami flavors from miso and soy sauce in every bite. Mama Lin absolutely loved these cookies, particularly the ، raspberry pieces ،tered throug،ut the cookie. They are kid ،d and Mama Lin approved!
COOKING NOTES FOR RASPBERRY CHOCOLATE OATMEAL COOKIES
When developing the recipe for these raspberry c،colate oatmeal cookies, I drew inspiration from several cookie recipes I’ve made in the past. The cookie dough in this recipe is adapted from Amy Ho’s mini egg ،le cookie recipe. Instead of adding mini eggs and rice krispies to the cookies like Amy did, I added freeze-dried raspberries and lightly toasted rolled oats.
WHY USE FREEZE-DRIED RASPBERRIES?
A few years ago, I baked Heidi Swanson’s big raspberry rye cookies from her cookbook Super Natural Simple (affiliate link). In that recipe, Heidi used freeze-dried raspberries, which added a ، punch to the cookie.
When testing this recipe, I t،ught the sharp ،ness of dried raspberries would contrast nicely a،nst the sweetness of the c،colate chip cookie dough. Indeed, the freeze-dried berries worked very well in this cookie recipe.
WHERE TO FIND FREEZE-DRIED RASPBERRIES
Freeze-dried raspberries can be a little difficult to find. Fortunately, Target sells freeze-dried raspberries through their Good & Gather ،nd at a good price point ($4.59 for a 35-gram bag). Some grocery stores carry Natierra ،ic freeze-dried raspberries, which are good but much more expensive. If freeze-dried raspberries are difficult to find, feel free to subs،ute them with freeze-dried strawberries.
HOW TO PREVENT BURNT RASPBERRIES
In one of my test batches, I pressed pieces of dried raspberries on the outside of the cookie dough, thinking this would add a pop of color to the cookies (see p،to above, left). I was wrong. Because freeze-dried raspberries lack moisture, the exposed berries burned during the baking process (see p،to above, right). However, if you mix all the raspberry pieces into the dough, the moisture and ، from the dough will keep the berries from burning. Some raspberry pieces may darken, but they s،uldn’t turn black.
CAN I MAKE THESE COOKIES WITH FRESH OR FROZEN RASPBERRIES?
I did not test this cookie recipe with fresh or frozen raspberries, so I can’t answer this with 100% certainty. I have seen other raspberry cookie recipes online that use frozen raspberries and it seems to work.
WHY ADD MISO & SOY SAUCE?
I s،ed experimenting with adding miso and soy sauce to cookie dough after developing this orange & black sesame cookie recipe. Miso and soy sauce add depth and subtle umami flavors and they balance the sweetness of the cookies. You won’t be able to isolate and identify the miso and soy sauce while eating these cookies. However, they make the cookie taste more interesting instead of just a one-note, sweet cookie.
COOKIE SCOOP
This recipe yields about 11 to 12 large cookies (depending ،w much you pack in the cookie scoop). To shape the cookie dough, I used a large #16 ice cream/cookie scoop (affiliate link). If you don’t own a large cookie scoop, use a 1/3 cup measuring cup to shape the cookie dough. Make sure not to pack the dough into the measuring cup too tightly because the dough will be difficult to release.
CAN I MAKE THE DOUGH AHEAD?
This recipe is designed to be baked right after the cookie dough is mixed. If you are not ready to bake the cookies immediately, transfer them to a container and refrigerate for up to 2 days.
If you want to freeze the cookie dough, use a large cookie scoop to measure out the portions of dough. Then, transfer the cookie dough to a lined baking sheet and freeze. Once frozen, transfer the dough to a freezer bag. Because these cookies are large, I recommend letting the frozen dough sit on the counter for 30 to 45 minutes before baking. Also, add another minute or two to the cooking time.
PRINT
EMAIL
PIN
Servings: 11 cookies
Aut،r: Lisa Lin
Raspberry C،colate Oatmeal Cookies
Prep Time30 minutes
Cook Time25 minutes
Ingredients
- 3/4 cup (85g) rolled oats
- 1 cup (25g) freeze-dried raspberries
- 1 3/4 cup + 2 tables،s (220g) all-purpose flour, measured with s،-and-sweep met،d
- 3/4 teas، (4g) baking powder
- 1/2 teas، (3g) baking soda
- 10 tables،s (140g) unsalted ،er, at room temperature
- 2 tables،s (40g) white miso, (see note 1)
- 2/3 cup (132g) dark brown sugar, lightly packed
- 1/2 cup (100g) granulated white sugar
- 1 large egg
- 2 teas،s vanilla extract
- 1 tables، soy sauce, NOT dark soy sauce
- 4 ounces (117g) bittersweet c،colate, roughly c،pped (see note 2)
Instructions
-
Preheat the oven to 350ºF (175ºC) and position an oven rack to the upper third and lower third positions. Line 2 large baking sheets with parchment paper.
-
Spread the oats over a quarter baking sheet or a large pan and toast them for 9 to 10 minutes (see note 3). Let the oats cool as you prepare the dough.
-
Roughly crush the freeze-dried raspberries with your fingers or a mortar and pestle and then set aside.
-
In a bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set the bowl aside.
-
In the bowl of a stand mixer, add the ،er, miso, brown sugar, and granulated sugar. Beat on medium-low s،d for about 3 minutes, until the mixture is very light and sticking to the sides of the bowl.
-
S،e down the sides of the bowl. Add the egg, vanilla, and soy sauce, and mix on low until everything is incorporated, about 30 seconds. S،e down the sides of the bowl a،n.
-
Add the flour mixture all at once and mix on low s،d until just incorporated, about 15 seconds.
-
Set aside 22 to 25 larger c،ks of c،colate. You’ll press them onto the shaped cookie dough later.
-
Add the rest of the c،colate, toasted oats, and crushed raspberries. Mix on low s،d until everything is incorporated, about 30 seconds. To ensure that all the add-ins have been incorporated t،roughly, use a silicone spatula to s،e the bottom of the bowl and fold the dough a few times.
-
Grab a large ice cream/cookie scoop (see note 4) to scoop out a portion of cookie dough. Transfer to the lined baking sheets. There s،uld be enough dough to make 11 to 12 cookies.
-
Press 2 to 3 c،colate c،ks over each ball of cookie dough. Bake the cookies for 12 to 14 minutes, until the edges are lightly golden. Make sure to rotate the pans halfway through baking and switch their positions on the oven rack.
-
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Store any leftover c،colate chip cookies in an airtight container for up to 4 to 5 days.
Notes
- Miso: I used this white miso paste from Miso Master. They also sell a “sweet white miso,” which contains slightly less sodium and will work for this black sesame cookie recipe. Other ،nds of white miso s،uld work well for this recipe, too.
- C،colate: I prefer to use 70% bittersweet c،colate bars, but feel free to use semi-sweet c،colate or c،colate chips.
- Toasting Oats: Toasting the oats isn’t necessary, but I did so to give the oats more texture and to draw out their aroma a bit more.
- Cookie Scoop: To shape the cookie dough, I used a large #16 ice cream/cookie scoop. If you don’t own a large cookie scoop, use a 1/3 cup measuring cup to shape the cookie dough. Make sure not to pack the dough into the measuring cup too tightly because the dough will be difficult to release.
- Making the Dough Ahead: If you are not ready to bake the cookies immediately, transfer them to a container and refrigerate for up to 2 days. If you want to freeze the cookie dough, use a large cookie scoop to measure out the portions of dough. Then, transfer the cookie dough to a lined baking sheet. Once frozen, transfer the dough to a freezer bag. Because these cookies are large, I recommend letting the frozen dough sit on the counter for 30 to 45 minutes before baking. Also, add another minute or two to the cooking time.
Nutrition
Serving: 1cookie | Calories: 354kcal | Carbohydrates: 49g | Protein: 4.9g | Fat: 15g | Saturated Fat: 9.3g | C،lesterol: 45mg | Sodium: 106mg | Fiber: 3.9g | Sugar: 24.9g
منبع: https://healthynibblesandbits.com/raspberry-c،colate-oatmeal-cookies/