Oatmeal Raisin & Walnut Cookies

IMG_7280IMG_7283IMG_7282After the recent & to-die-for “Hazelnut-Walnut Nutella Brownies” recipe, I had to come with a sweet snack for my kids (and for me !!)  that was a bit more healthy …  (Oh Boy … I need to hide this Nutella jar somewhere !!).  I also resisted very hard not  to add some chocolate chip in this cookie recipe .. Healthy ! .. Healthy ! … I kept on reminding myself. So from all the cookie recipes, my choice went for the traditional Oatmeal cookies, loaded with raisins and chopped walnuts, a recipe I got inspired from the cooking book: “Sally’s Baking Addiction” and have adapted. It turned out better than expected: the brown sugar with the Panela (Rapadura) and the Molasses gives its sweet, chewy and dark-rich flavor that you can’t resist.

Ingredients (for about 18 big cookies):

– 200g (1  cup 2/3 ) of all-purpose flour
– ½  tsp of baking powder
– 1 tsp of baking soda
– ½ tsp of salt
– 160g (2 cups) of old-fashioned oats (grand flocons d’avoine)
– 160g (2/3 cup) of softened butter (room temperature)
– 140g (3/4 cup) of brown sugar
– 60g (1/3 cup) of panela/rapadura sugar (which is unrefined whole cane sugar / Sucre de canne complet) If you don’t have it, you can replace it by very dark brown sugar
– 2 eggs
– 1 tbsp of dark molasses (=Melasse noire)
– 2 tsp of vanilla extract
– 125g (1 cup) of raisins
– 80g  (1 cup) of coarsely chopped walnuts

Directions : 

1.      In a pan, toast the coarsely chopped walnuts (do not add any oil) for about 5 to 10 minutes until they begin to colour. Set aside.
2. Pre heat your oven to 180 degrees C (350 degree F) and line cooking paper on a pan.
3. In a big bowl, mix together the flour, baking powder, baking soda, and a pinch of salt. Stir in the oats. Set aside.IMG_72724. Using your mixer to medium speed, beat the butter, brown sugar and panela/rapadura sugar until creamy.IMG_7271IMG_7274
5.Add the eggs and mix until well combined
6.Add the molasses & vanilla extract and beat for 2 to 3 minutes.
7. Slowly, add the dry ingredients to the wet ingredients using your mixer at low speed. Do not overmix.
8.Fold the raisins and the toasted chopped walnuts into the dough. The dough will be very sticky, it is normal.IMG_72759. With your hands, shape the cookie dough into a ball and please them on the cooking tray (not to close one from another as they will spread) .. Try to resist not to lick your finger in between each balls !! 🙂IMG_727810. Bake for 12 minutes, until lightly brown on the edges.
11. Allow to cool for about 10min once out of the oven.
12. You can store in an air-tight container once totally cooled down and keep for a couple of days.

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