You can use all light brown sugar, or all white granulated sugar! Like my other cookies, I love the two different sugars in the mix – the light brown sugar gives a lovely flavour, and the granulated sugar is ideal for the cookie. The raisins give a softer texture, just like you would get with chocolate chips (side note, if you don’t like raisins, you can use chocolate chips in them!). The texture for these is lovely and soft, but the outside is quite chewy – and that’s the best thing ever. I’ve seen varying recipes for these over the years, with some using far more oats, and some using far less – but I found my personal favourite was a 50/50 mix! You get enough oats for that delicious flavour, but also enough flour to make sure it remains a good cookie! The base remains very similar, but some of the flour has been removed and replaced with oats! The recipe is basically very very similar to my NYC cookies, because this is essentially just an oat & raisin version of them. Also, these have cinnamon in which can be just as controversial! Anyway… Recipe I will of course get comments saying “eIt’s amazing. These are a happy marriage of my NYC chocolate chip cookies and my chocolate oat cookies that have been on my blog for a few years… but just take out the chocolate and add in the raisins!

Yes, that’s correct… I’ve finally published my oatmeal raisin cookie recipe! Let the celebration begin because oh holy moly you guys kept asking for them!! Say hello to your other new cookie obsession!Īfter the recent successes of my red velvet NYC cookies, triple chocolate NYC cookies and of course… the classic NYC chocolate chip cookies all I had was request after request for an oat & raisin version… and here we are! Please see my disclosure for more details!* Delicious soft, chewy and epic oatmeal raisin cookies! I'll be brewing this Saturday.*This post may contain affiliate links. I suppose the overall sensation I'm seeking is that yum factor from hot chocolate or a raisin oatmeal cookie during winter time.Īny suggestions and/or thoughts would be greatly appreciated. The added sugar will likely be added during fermentation, and will inverted and in a water solution before added for the extra umpph without more maltiness or having to increase the grain bill The raisins will be caramelized via torch. The caramelized raisin flavor are also expected to remain secondary to the creaminess and flavor from the oatmeal and wheat. My thought behind this is a creamy spiced Christmas ale with some roasted/toasted dark grain flavors without them becoming too dominate. I know the ingredient list is long, but I'll let my LHBS worry about that. 5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 27.03 %ģ.00 lb Munich Malt (9.0 SRM) Grain 16.22 %Ģ.00 lb Oats, Flaked (1.0 SRM) Grain 10.81 %Ģ.00 lb Toasted Oats (25.0 SRM) Grain 10.81 %Ģ.00 lb Vienna Malt (3.5 SRM) Grain 10.81 %ġ.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.41 %ġ.00 lb Victory Malt (25.0 SRM) Grain 5.41 %Ġ.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.70 %Ġ.50 lb Chocolate Malt (350.0 SRM) Grain 2.70 % Hopsġ.00 oz Northdown (60 min) Hops 17.9 IBU Adjunctsġ.50 lb Invert Sugar (0.0 SRM) Sugar 8.11 % MiscĠ.50 lb shredded Carmelized raisins (secondary)ġ.00 tsp Powdered Cinnamon (Secondary 5.0 min) Yeastġ Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale Beer Profile

Oatmeal raisin cookie beer recipe