Let me start by saying I never liked oatmeal-raisin cookies. For me, they’re typically too dry, have too many raisins or are filled with other healthy mix-ins that I don’t need when I’m enjoying a cookie. I probably sound like a cookie snob, but actually I’m not. In fact, the only times I have baked cookies in the past are from slice-and-bake tubes of dough (I know, I know not ideal). I am supposed to be a professional in the kitchen, but baking often scares me a little since I’m a “measure with your eyes” kinda gal when it comes to cooking. Baked goods require precision and patience, sometimes I lack both. But, I do love a challenge, so I decided to give the ol’ oatmeal raisin a little chocolate-chip spin and create the hybrid cookie of my (and your) dreams!
I chose spelt flour, since I find it easier to digest for the healthy twist you weren’t expecting. You’re welcome! Old fashioned oats along with the hazelnuts give the cookie some great textures and nuttiness, while a swap of raisins for dried cherries give a hint of sweetness with perfect tartness. While with chocolate chip cookies, you typically have to chill the dough, spelt flour and oats hold it together to bake perfect cookies as soon as the dough is ready. Just remember to sprinkle sea salt as soon as the cookies are out of the oven so that the flakes stick!
Now after developing this recipe, I can say that these oatmeal spelt cookies with chocolate chunks and cherries are perfectly crisp around the edges, while soft and chewy in the center. Bake some off or freeze a batch for a rainy day. Just get ready to have your mind blown by this new cookie revelation!
- 2 sticks unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large Handsome Brook Farm Pasture-Raised Organic Eggs, at room temperature
- 2 teaspoons Simply Organic Pure Vanilla Extract
- 3 cups old-fashioned oats, divided
- 2 cups spelt flour
- 11/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup chocolate chunks
- 1 cup dried cherries
- 2/3 cup hazelnuts, chopped
Preheat oven to 350°F and line two baking sheets with parchment paper. Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream together until light and fluffy, 3 minutes.
With mixer running, add eggs, one at a time, scraping sides of bowl as needed. Add vanilla and mix to incorporate, 10 seconds.
Add 2 cups oats, spelt flour, salt and baking soda, then mix at low speed until a dough forms. Add chocolate, cherries and hazelnuts then fold by hand with a spatula until everything is well incorporated.
Add remaining 1 cup of oats to a wide bowl, set aside.
Scoop out cookie dough into 3 tablespoon-sized balls and roll in oats to coat.
Place 8 balls of cookie dough on each prepared sheet pan, spaced 2-inches apart from each other.
Bake until golden brown and set, rotating halfway through, about 15 minutes. Once out of the oven, garnish with flaky sea salt and let cool slightly. Repeat with remaining cookie dough, then serve.