It’s cold out. Really cold. And windy, too. This is what I had in my house. This is what I came up with. There you have it. Have I mentioned how much I love my cookie scoop? I bloody love this thing.
Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Ingredients
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup of quick-cook oats
- 1/2 cup chocolate chips
- 1/3 cup golden raisins
Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Directions
Preheat oven to 350 degrees. I soaked my golden raisins in some white wine I had in the fridge and microwaved them briefly to plump them up a bit. This is totally optional. You can also use regular raisins if you like. I just happened to have golden raisins laying around the house. Line a cookie sheet with parchment paper. Mix the softened butter, white sugar and brown sugar until creamy. Add egg and vanilla extract and mix just until blended. Add dry ingredients and oats. Mix. Then add the chocolate chips and golden raisins. Mix just until blended. Bake for about 8 to 12 minutes, or a little longer if you prefer a crispy cookie. Remember – you can always add time, but you can’t take it away, so start small!
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Makes about 12 (a dozen) cookies with 1.5 tbsp scoops.
This fabulous, incredible, amazing recipe was modified from the recipe at Post Punk Kitchen. Her recipe absolutely blew my mind, and I ate 5 cookies in one sitting. I was out of control. I had one more for breakfast this morning. I put what was left of the batch of cookies into containers to send my husband in Afghanistan – those guys and gals on the base are going to love them. These things are incredible. I can’t say enough good things about the recipe. So here it is, the Mexican hot chocolate snickerdoodle cookie recipe, slightly modified from the original recipe.
Mexican Chocolate Snickerdoodle Cookie Recipe Ingredients
- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup maple syrup
- 3 tablespoons milk (or almond milk if vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or chocolate extract, per the original recipe)
- 1 2/3 cups flour, sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1/3 cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Mexican Chocolate Snickerdoodle Cookie Recipe Directions
Preheat oven to 350 degrees and line baking sheets with parchment paper. Mix together the sugar and cinnamon topping ingredients in a small bowl and set aside until later. In a mixing bowl, blend the canola oil, sugar, maple syrup and milk, then add the extracts. Sift in the dry ingredients a bit at a time, stirring in each addition. It’ll be a thick cookie dough. Roll into a disc of your desired cookie size, roll in the cinnamon-sugar topping, then line on the cookie sheet an inch or two apart. Bake for about 10 minutes. Cool for 5 minutes, then cool completely on a wire rack.
Gratitude and apologies to Isa Chandra Moskowitz and the Post Punk Kitchen blog for this amazing, incredible cookie recipe for Mexican hot chocolate snickerdoodle cookies. Really – WOW!
This recipe is modified slightly from the “Chai Spiral Cookies” recipe from the Pampered Chef “Simply Sweet” cookbook. I just wanted my cookies to be a little spicier. If you want the original recipe, find your nearest Pampered Chef rep and buy this great cookbook right away. Making this recipe is reminds me very much of how I made my recipe for pumpkin cream cheese rolls. This recipe yields about 30 cookies depending on how thick you slice yours.
Chai Spiced Spiral Cookie Recipe Ingredients
- 1 3/4 cups all-purpose flour, 3 additional tablespoons of flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 1/2 tablespoons molasses
- Coarse white decorating sugar
Chai Spiced Spiral Cookie Recipe Directions
In a mixing bowl, mix together the flour, baking powder, spices and salt. In a separate bowl, beat the softened butter and sugar together until they are creamy. Add the egg and vanilla, and beat until the the mixture is light and fluffy. Add the dry ingredients mixture in parts, mixing on a lighter speed just until blended. Split the cookie batter in half. Leave one half untouched. To the other half, add the molasses and additional few tablespoons of flour. Cover and refrigerate both sets of dough for about a half hour. Roll out both doughs using a floured rolling pin. Put the un-molassesed layer on top of the darker layer of dough. Roll it up from the long end into a long, tight roll. Roll the log in the coarse decorating sugar, wrap it up in parchment paper and toss it in the fridge for a couple hours. Preheat the oven to 350 degrees, line your baking sheet with parchment paper, cut into cookie slices of roughly even width and bake each batch about 7 to 9 minutes. Don’t overcook or you’ll end up with too-crunchy cookies! Cool completely on wire cooling racks.
Feedback About the Chai Spiced Spiral Cookies
The chai spiced cookies was one of the seven dessert items tasted at the first Fifty-Two Cakes dessert tastings in St. Louis. Here is some of the feedback about the recipe!
- “Would love to have with tea or coffee. Flavor was just right – like spice cake in cookie form. I like the texture, too, not too crunchy!”
- “Reminded me of a ginger snap but liked that it wasn’t dry. I was more chewy. Very delicious!”
- “Nice spice blend. Beautiful spiral. Nice texture. Not too soft or hard. It would be great to dip in coffee or black tea.”
- “Great bold flavor!”
- “Flavor, texture, all of it is perfection!”
- “I would love this with coffee. Wonderful spiced flavor.”
- “Very good! I love the soft middle.”
- “The spiral is awesome. The coarse sugar is a nice touch.”
- “Way better than the tea, and I love the tea. This blows the tea away.”
- “The crunchy sugar on the outside of the chewy cookie was good.”