Sometimes you just want to have cookies for dinner, right? That’s the beauty of adulthood! I love oatmeal raisin cookies. My usual go-to is this Levain clone, but I wanted to try something new. I’ve recently started using prunes instead of raisins because they have a subtler flavor, are moister, have more fiber, and are generally more interesting.
I didn’t want to go to the store, so I improvised with what I had. This recipe is based on SeriousEats, but I’ve reduced the sugar and substituted
- chopped prunes for raisins
- white sugar/molasses for brown sugar
- almond flour for white flour
6 ounces unsalted butter (1 1/2 sticks; 170g), fluid and warm — roughly 105°F (41°C)
1 tablespoon (15ml) vanilla extract
1 large egg, cold (about 50g)
3.5 ounces white sugar (1/2 cup; 100g)
1.4 ounces molasses (2.5 tablespoon; 40g)
2 teaspoons Diamond Crystal kosher salt; half as much by volume if using table salt (7g of either kosher or table salt by weight)
1 teaspoon (3g) ground cinnamon
1/2 teaspoon (3g) baking soda
7 ounces old-fashioned rolled oats — not quick-cooking or instant (2 cups; 200g)
6 ounces almond flour (1 1/4 cups; 170g)
6 ounces chopped prunes (1 cup; 170g)
In a medium bowl, combine ingredients in the order above until the oats. Stir well. Add the rest of the ingredients. Mix well. Put plastic wrap over the dough (touching the surface) and chill for at least an hour and up to overnight.
Preheat oven to 350 ℉. Foil a baking sheet. Weigh out 50g of dough, roll it into a ball, and place on the sheet. Repeat. Bake 20–25 minutes or until cookie looks set. Let cool 10 minutes on pan.
The whole recipe is ~4000 calories. Each cookie has 215 calories, 13g fat, 22g carb, 3g fiber, and 4g protein.