I knew I was officially an adult the day that I choose an oatmeal raisin cookie over a chocolate chip. I know. It sounds crazy right? For most people chocolate over raisins is an easy choice. And it used to be for me too. But as I’ve gotten older, it really depends on the chocolate. Milk chocolate? Eh. I can pass pretty easy. But good quality dark chocolate? Now we’re talking! But I crossed the line into the raisin camp the day I figured out how amazing plumped raisins were in cookies. Especially raisins that have been plumped in bourbon or spiced rum.
I always force my oatmeal raisin cookies upon people who claim to be raisin haters, saying “You haven’t had the raisins in my cookies. Just trust me!” And they do almost always love them and thank me for it. Raisins right out of the package just should not go into cookies. It just isn’t right. They are hard and too chewy and just not very pleasant. At the very least they should be reconstituted in warm liquid, BUT the very very best way to plump raisins is to soak them over night at room temperature. I’m telling you. The texture change is totally worth it and an absolute oatmeal raisin cookie game changer.
I already had a recipe for my best oatmeal raisin cookies. But last week I decided to play around with it some more. And these are 100% without doubt my new best cookies. Bourbon and Thyme Oatmeal Raisin Cookies and it was so dreadfully hot that day I had to make them into ice cream sandwiches with some really good vanilla bean ice cream. Head on over to VRAI Magazine to see my article about these cookies and get the recipe!