What makes this cookie really special is that instead of adding rolled oats and nuts to the dough, I make my own granola. The oats and nuts get tossed with just enough brown sugar and maple syrup to sweeten them lightly and then they are baked at a very low temperature to crisp and infuse them with the sweetener and fully bring out their flavor. The granola recipe, a gift from my multi-talented friend and fellow cookbook author
|bittersweet chocolate chips, 55% to 63% cacao (see Note)|
|bleached all-purpose flour|
|fine sea salt||.|
|pure vanilla extract||.||.|
|light brown Muscovado sugar, or dark brown sugar|
|unsalted butter (65° to 75°F/19° to 23°C)|
One 17¼ by 12¼ by 1 inch half sheet pan | Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment
In a large bowl, toss together the granola, raisins, and chocolate chips. Store any extra granola, in an airtight container, refrigerated for up to 3 months.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In another small bowl, lightly whisk together the eggs and vanilla.
Food Processor Method In a food processor, process the brown sugar and granulated sugar until blended. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy, scraping down the sides of the bowl if necessary.
With the motor off, add the egg mixture. Process just until incorporated. Scrape down the sides of the bowl and add the flour mixture. Pulse just until all of the flour disappears.
Stand Mixer Method In the bowl of a stand mixer fitted with the flat beater, on low speed, beat the brown sugar and granulated sugar until blended. Add the butter and beat on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. With the mixer on, add the egg mixture and beat on medium speed for 30 seconds, or until incorporated. Scrape down the sides of the bowl and add the flour mixture. Beat on low speed just until all of the flour disappears.
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
With a wooden spatula or your hands, mix the dough into the granola until evenly incorporated. The dough will be sticky. Wrap the dough in plastic wrap and refrigerate it for a minimum of 30 minutes or up to 24 hours. Divide the dough into thirds, about
Bake the cookies for 6 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 6 to 9 minutes. The cookies should be brown around the edges, just begin to brown on the tops, and still feel slightly soft when pressed lightly with a fingertip.
Set the cookie sheet on a wire rack and let the cookies cool for 1 minute so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack. They will firm up as they cool and are most delicious when eaten slightly warm.
While each batch of cookies is baking, shape the dough for the next batch.
Airtight: room temperature, 2 weeks; refrigerated, 1 month; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.