I admit, I’ve never been a fan of the oatmeal raisin. One of the three truly great American cookies (along with chocolate chip and peanut butter), I’ve always found it to be a little too much on the healthy side! But Beardy boyfriend is a big fan of them, so I’ve been baking several batches lately. However, I was really unhappy with the shape of the cookies
Just too…wide and chewy. They rise out rather than up, which is just…not my preference. So Beardy boyfriend (who hates to see me discouraged from making his beloved oatmeal raisins) suggested something which I had seen on Love from the Oven. Use the whoopie pie pan in order to better contain the cookies! So accordingly, this Sunday, I decided I’d give it a go.
Oatmeal raisin cookies (recipe adapted from The Hummingbird Bakery Cookbook).
160g dark brown sugar
160 g granulated sugar
270 g unsalted butter (you will need more than one Sainsburys unsalted butter stick, but I don’t tend to tell this to the people I bake for, as people are a bit funny about cholesterol!)
2 eggs (not pictured)
1/4 tsp vanilla extract
1/2 tsp cinammon
1 tsp bicarbonate of soda
380g plain flour
110g g oats
220 g raisins.
Cream butter and sugars together. Add in the two eggs and combine. Then add the vanilla extract, cinnamon and bicarbonate of soda.
Sift in the flour and then add in the oats and raisins. See my lovely greased whoopie pie pan that I bought back when I went to Divertmenti.
You can see the result right there on the right. As I had expected, they were perfectly round and much thicker than other cookies, but I much prefer this to the loose wide cookies. I think I’d use specifically for cookies with quite a lot of spreading power, rather than an ordinary chocolate chip. I’m now really excited for delivery of this whoopie pie pan from Wilton’s as I can now make cookies in cool shapes.
On that note, what have other people made with whoopie pie pans?