Recipe: Raspberry & white choc cookies

There are two reasons I decided to work on a cookie recipe:

1. I am building up to making breakfast cookies (read: cookies with bacon in) and wanted to nail a good oatmeal cookie recipe (feels like a breakfast cookie should be more oatmeal-y no?), and didn't have any bacon.
   
   
2. As mentioned, my parents were up this week, and seemed like a good early morning activity with my older boy before they arrived.

Raspberry is one of my favourite chocolate-complimenting-fruit - works well with big white choc chunks in cookies/cakes/muffins and also works amazing well with dark, dark chocolate.

This recipe is another example of being based massively on availability - there are basics when it comes to cookies - sugars, butter, flour (baking powder), but variations around these that make varying levels of difference to the end result.  The result is a classic american-style cookie, with a brittle crunch to the edge and a soft chewy centre (even better when warm)

Ingredients

• 170g unsalted butter
• 125g self-raising flour (this was because I didn't have any plain flour - normally I would use plain flour + baking powder, but being as that is basically what self-raising flour is, meh)
• 125g rolled oats (porridge oats) - flour is more tightly packed than oats, so if converting to cups then make sure you take that into account
• 1 egg
• 1/2 teaspoon bicarbonate of soda (also called baking soda)
• 1/2 teaspoon salt
• 100g granulated sugar
• 160g light brown sugar
• 1/2 teaspoon vanilla extract(optional - I often forget this one)
• 200g white choc chunks
• 7g freeze dried raspberries

Method

Preheat oven to 160 degrees. Makes about 15-25 cookies, depending on the size you go for

1. Mix the flour, oats, salt and bicarbonate of soda together in a bowl
   
   
2. Add the sugars and butter in a bowl (ideally of a freestanding mixer, but whatever) and mix well - for a few minutes with the paddle attachment if you have one, but again, whatever. Just mix it well so it is smooth and well beaten
   
   
3. Add the egg and beat/mix again for a minute or so until well combined. Add the vanilla if using it.
   
   
4. Add the flour mixture and beat until combined and formed a cohesive dough. If you are using a free standing mixer, then increase the power slowly, as if you go straight in fast then you will get covered in flour. This has happened more than once to me.
   
   
5. Chuck in the choc/raspberries (or whatever other choc/filling you are using) and mix for another 30sec-1min
   
   
   
   
6. Wrap the the dough in clingfilm and stick it in the fridge to cool - probably an hour or so (see after thoughts on this point)
   
   
   
   
   
7. Once cooled, chunk the dough into small fist size balls and place them equally spaced on a baking tray and cook for about 15minutes, or until  they have melted into cookie shapes and lightly browned.
   
   
   
   
   
   
8. Take them from the oven, let them cool for a bit- they will sink down and start to look like the familiar, classic cookie look - kind of cracked across the top
   
   
   

After thoughts

•  I didn't nail the oat-cookie ratio. I will try upping the oatmeal ratio next time. It wasn't bad, and you got the oatmeal bite a little, just not like you would on a proper oatmeal cookie. Will up it to 75% oatmeal to 25% flour ratio next time
  
  
• I didn't have either of the sugars listed above - so I substituted caster sugar for granulated and demerara for the light brown sugar. Caster sugar is still granulated, but generally a lot finer, so from a scientific point of view this makes a difference to absorption rates/speed but on this scale, it doesn't make much difference. Same for the brown sugar swap - they are different sugars, and clearly a very different make up (dip your finger in each type and taste it - the granule size, taste etc) - but again, didn't seem to make much difference here
  
  
• My freeze dried raspberries just don't seem to be up to the job. I will try with an alternative on the raspberries.
  
  
• If you make the cookie-dough balls smaller, about the size of a table-tennis ball or smaller, you will get a crunchier, biscuit crunch right the way through the cookie. If you go for balls about the size of a golf ball and bigger you get the classic crunchy-around-the-outside-chewy-and-soft-in-the-center cookie (which I prefer!)
  
  
• The length of the time you keep the dough in the fridge for also effects cookie texture - if you split the dough in half and cook one half after a few hours in the fridge and leave the other half for a day or more, you will notice a difference - the latter being tougher and more crunch throughout