‘The Vanilla Bean Baking Book’, by Sarah Kieffer, finally arrived from the library and this was the first recipe I decided to try. Super unique, super huge cookies, and everyone loved them – enjoy!
1 c. flour AND 1/2 t. salt
1/4 t. EACH baking soda AND nutmeg
12 T. (170 g) butter, room temperature
1/3 c. sugar AND 3/4 c. brown sugar
1 egg AND 2 t. vanilla
2 1/4 c. large flake oatmeal
5 oz./142 g chopped white chocolate (I used a whole 225 g bag of white chocolate chips)
3/4 c. golden raisins
Maldon salt for sprinkling
Preheat the oven to 350 and line 2 baking pans with parchment. In a small bowl, whisk together the flour, salt, baking soda and nutmeg and set aside. In the bowl of your electric mixer, beat the butter for a couple of minutes until smooth, then add in both sugars and beat for maybe 3 minutes more until the mix is light and fluffy. Add in the egg and vanilla and mix until combined.
Pour in the flour mix and stir on low speed until the batter comes together, then add in the oatmeal, white chocolate and raisins and mix until combined – you may need to scrape down the sides or bottom of the bowl to make sure that you’ve gotten everything.
Measure the dough into 85 gram balls and place 6 to 8 on your prepared baking sheets. You can either flatten the balls a bit at the beginning, or flatten them a titch the moment they come out of the oven in order to get even looking cookies. Bake for 10 to 12 minutes until the edges are lightly golden and the centers are a wee bit underdone. Leave the cookies on the baking sheet for several minutes before attempting to transfer them to a rack to cool completely. Sprinkle with some flaky Maldon salt to really take these over the top!