Ingredients
The following ingredients have 4 Servings
- 100 g golden raisins, soaked in water and vanilla
- 1 tsp vanilla extract
- 120 g rolled oats
- 100 g unbleached all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 stick butter (150 g)
- 75 g organic coconut palm sugar
- 50 g maple sugar
- pinch salt
- 1 egg organic, free range
- 15 g dehydrated raspberries
- 125 g semisweet chocolate, chopped (or chocolate chips)
Instruction
- Preheat your oven to 350° F and line 2 baking sheets with parchment paper or silicone mats.
- Soak the raisins in hot tap water and vanilla. They will plump up while you make the dough. Then drain them and pat them dry.
- In a medium bowl whisk together the oats, flour, cinnamon, and baking soda.
- In the bowl of a standing mixer, beat the butter, both sugars and salt at medium speed for a couple minutes.
- Add the egg and beat until incorporated, scraping down the sides of the bowl when needed.
- Turn off the mixer, add the dry ingredients and pulse on low speed few times until almost blended.
- Add the raisins, dehydrated raspberries, and chocolate chunks (or chips), and fold in delicately with a sturdy spatula (the dough is quite dense).
- Using an ice cream scoop or a tablespoon, drop the dough onto the prepared baking sheets, leaving some room between the mounds. Then press the dough down gently.
- Bake in the pre heated oven for about 15 medium if smaller cookies, or 17/18 minutes in case of large cookies, rotating the baking sheets at half time.
- Let the cookies cool on the baking sheets on a rack for about 5 minutes.
- Then, enjoy!
