Mega Oatmeal Raisin & Walnut Cookies Recipe

By Lisa Maliga, copyright 2022

Want to have a great big chewy cookie for a dessert, snack or even a meal replacement? The Mega Oatmeal Raisin & Walnut cookies will qualify. These big, chunky cookies have nice, plump raisins due to soaking them before mixing all the ingredients together. These aren’t just any oatmeal raisin cookies, they’re mega oatmeal raisin [and walnut] cookies that are sure to be a hit for cookie fans of any age.

Big cookies!

Mega Oatmeal Raisin & Walnut Cookies Recipe

All the ingredients

Ingredients:

2 sticks [8 ounces] butter, softened
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup golden brown sugar
1/4 cup organic coconut sugar
2 cups all-purpose flour
1/2 cup cake flour
1/4 cup 2 tapioca starch OR corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
2 cups rolled oats
1 cup raisins, soaked in water for 30 minutes
3/4 cup chopped walnuts OR pecans

Equipment:

Hand or stand mixer
Mixing bowl
Measuring cups/spoons
Whisk
Spatula
Sieve
Cookie/ice cream scoop
Large baking sheet
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale
Oven thermometer

Oven temperature: 400 F

~ Whisk dry ingredients [flour, tapioca starch, salt, baking soda and cinnamon] together in a large bowl.
~ Mix sugar and butter in a hand or stand mixer until well creamed.
~ Add eggs one at a time.
~ Add vanilla extract.
~ Add the dry mixture until well mixed.
~ Drain the raisins into a bowl and save raisin water for later.
~ The oatmeal, raisins, and walnuts should be added last. Mix until it’s stiff, which makes it easy to form into balls.
~ Measure out dough in 4-ounce balls. Lightly pack them and place on cookie sheets.
~ Let sit in the refrigerator for about one hour. Midway through the cooling off phase, preheat your oven to 400 Fahrenheit.
~ Bake for about 10 -11 minutes.
~ Cool on cookie rack for about 10 minutes before removing.

Yields:

One dozen 4-ounce cookies

• You can store in a cookie jar or airtight container for about 5 days [if they last that long]. They can also be frozen and heated in a toaster oven for about 5 minutes on 350.
• I used tapioca starch because I had more of it than I did corn starch. Either works well to soften these delightful oatmeal raisin & walnut cookies.
• Substitute pecans or go nut-free if you choose

Healthy Tip! You can save the raisin water in a mason jar and refrigerate overnight. Drink the next morning on an empty stomach. Raisin water is a healthy way to eliminate toxins from your body and give you natural energy. Some people drink raisin water before doing a workout.

Bite into this mega oatmeal cookie!

Check out the video tutorial:

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BIG Double Chocolate Chip Cookies Recipe & Video

By Lisa Maliga, copyright 2020

BIG Double Chocolate Chip Cookies Recipe

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot.

Happy baking!

Big double chocolate chip cookie

Video Tutorial

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Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Learn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

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Baking Checklist for Macarons

By Lisa Maliga, copyright 2018

There’s no such thing as foolproof macarons! However, there are ways to ensure that you bake the best batches you can by keeping this handy baking checklist nearby. Feel free to share this with other macaron bakers. And revise it to your needs. It’s all about getting the tastiest and prettiest batches of macarons!

This excerpt is from my book Baking Macarons: The Swiss Meringue Method.

BAKING CHECKLIST

♥ Note outside and inside temperature and humidity just before you begin baking.

♥ Have a notepad and pen handy so you can take notes.

♥ In addition to taking notes, photograph/film the process. Or have someone photograph/film you so you can concentrate on baking.

♥ Is your almond flour sifted [at least 3 times] or ground in the food processor?

♥ Have you premixed your almond flour and confectioners’ sugar? Have you sifted it together once?

♥ Are your egg whites weighed?

♥ Is your confectioners’ [icing] sugar sifted and measured?

♥ Are your mixing bowls clean and dry?

♥ Are your parchment paper or silicone mats clean, dry and ready for piping?

♥ Have you added your tip to the piping bag?

♥ Are the oven racks in the correct position?

♥ Will you make your filling after your macaron shells or is it already made?

♥ Is your cooling rack set out?

♥ Are your drying/filling trays lined with wax paper?

Use this as a guide to help monitor the baking process:

First batch # shells sat for # minutes. Baked for # minutes.

Second batch # shells baked for # minutes.

Third batch # shells baked for # minutes.

With each batch, note the type of cookie sheet, whether you use only one or if you double them. Also, note the position of the oven rack

Indicate if you’re using parchment or silicone mats.

Observe the temperature of your oven periodically.

Note when you rotated the baking sheet.

Equipment needed for baking macarons

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at https://www.LisaMaliga.com

YouTube link: https://www.youtube.com/channel/UCV3qb7K5F0dEmq3ZfhiJJPA

Oatmeal Raisin Cookies with Einkorn Wheat Flour ~ Recipe & Video

By Lisa Maliga, copyright 2018

There’s one similarity between macarons [which contain almond flour], and oatmeal raisin cookies made with einkorn flour – einkorn flour should be sifted twice. Other than that, these tasty and nutritious cookies are easy to make and can be eaten only a few minutes after they’re out of the oven.

In this recipe, I used both walnuts and pecans. Of course, you can opt for nut-free, use different nuts, or change the raisins to sultanas or even dried cherries/other types of fruit. The cookies shown here are very soft and chewy — and will remain that way for a few days. If they last that long! Einkorn flour is different from the usual all-purpose wheat flour found in grocery stores, because it’s an ancient grain that has NOT been hybridized. It comes from Italy and is high in the antioxidant lutein.

“A Good Gluten?: The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative. Please note that einkorn does contain gluten and is therefore not ok for those with Celiac Disease” from the jovial website.

INGREDIENTS:

1/2 cup [1 stick] organic unsalted butter, room temperature
1/4 cup organic virgin coconut oil
1 cup firmly packed dark brown sugar
½ cup raw cane sugar
2 large eggs, room temperature
1 teaspoon vanilla extract OR vanilla bean paste
1½ cups organic einkorn all-purpose, sifted twice 
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice OR apple pie spice
½ teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts or pecans [optional]

Oven temperature: 350 Fahrenheit

INSTRUCTIONS:

Preheat oven to 350°Fahrenheit.

Line 2 – 3 baking sheets with parchment paper or silicone mats.

In a large bowl or a stand mixer, cream together butter, coconut oil, and sugars.

Add eggs and vanilla and beat well.

Add combined flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well.

Using a spatula or a spoon, stir in oats, raisins and nuts.

Drop rounded tablespoonfuls onto parchment paper or silicone mat-covered baking sheets.

Bake for approximately 12 minutes or until golden brown around the edges. 

Cool on a wire rack, or enjoy some of them right away while they’re very soft, chewy and hot!

Learn more about einkorn flour here: https://jovialfoods.com/einkorn/learn-more-about-this-super-nutritious-grain/

VIDEO

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Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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Blue Velvet Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Blue Velvet Cupcakes Recipe Tutorial

Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

This recipe has a slightly different color than the one featured in my book as I used another  brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.

 

BLUE VELVET CUPCAKE INGREDIENTS:
2 cups granulated sugar
8 ounces unsalted room temperature butter
2 Eggs [room temperature]
1 Tablespoon cocoa powder [sifted]
1.5 Tablespoons blue gel food coloring
2 1/2 cups sifted all-purpose flour
1 cup buttermilk, room temperature
1 Tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

In a large bowl cream together the room temperature butter and granulated sugar.
Add the eggs, one at a time.

in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.

Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.

In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.

Scoop into cupcake liners.

Bake on center rack. Rotate pan midway through baking.

Bake for about 25 minutes.

Cream Cheese Frosting

FROSTING INGREDIENTS:
1/2 cup butter at room temperature
8 ounces cream cheese room temperature
2 teaspoons vanilla
2 1/2 cups confectioners’ or powdered sugar
Dash of fresh lemon juice
Sprinkles for decorating [optional]

FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Pipe onto cooled cupcakes.

VIDEO TUTORIAL:

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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Green Velvet Cupcakes Recipe Tutorial + Video

By Lisa Maliga, copyright 2017-2018

Get ready for St. Patrick’s Day with these delectable green cupcakes topped with yummy cream cheese frosting.

CUPCAKE INGREDIENTS

2 large eggs [room temperature]
1 cup sunflower oil OR vegetable oil
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon pure vanilla
1.5 Tablespoons green gel food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

CUPCAKE DIRECTIONS:

Preheat oven.
In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
Pour batter evenly into cupcake liners. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.

Cream Cheese Frosting

This cream cheese frosting is easy to make and tastes different from vanilla buttercream. As cream cheese is softer than butter, you might want to take it out of the refrigerator a few minutes before making the frosting – especially if the weather and/or your kitchen is quite warm.

FROSTING INGREDIENTS

1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla
2 1/2 cups powdered sugar
Dash of fresh lemon juice

FROSTING DIRECTIONS: 

Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Video link: 

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide–An Excerpt

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

by Lisa Maliga, copyright 2017=2019

My second cookbook has just been released after months of testing various chocolate cupcake and brownie recipes. It was so much fun baking these sweet treats and learning more cupcake decorating techniques. For example, I tried the swirl method and was able to come up with this:

Peppermint Swirl Cupcakes

I’ve also learned how to make my own sparkling sugar and the various ways to core cupcakes. So, if you love chocolate goodness, keep on reading!

Chapter 1 ~ About the Ingredients

Your cupcakes and brownies can look and taste better than any found in a bakery. What you put into your batch of cupcakes is up to you and your budget. Are fresh eggs and butter available to you? I’ve been able to use farm fresh eggs in many of my batches of cupcakes and brownies. Those hens are free ranging and while kept in a coop at night, during the day they amble around several acres of pasture and eat natural food from the ground as well as organic chicken feed.

Use whatever ingredients you have in your pantry, cupboards and refrigerator for your first batches of brownies and/or cupcakes. Don’t invest a lot of money in ingredients or equipment if you only plan to make the occasional dessert. But once you make brownies and cupcakes from scratch, get creative and try new brands of chocolate, butter, or any of the other ingredients to learn if you can taste a difference. Oftentimes you’ll find some sweet [I couldn’t resist that pun] deals on the ingredients at your grocery store so you’ll spend less money on finding out what you like to add to your chocolaty desserts. Baking isn’t just science–it’s also art.

As the recipes in this book are all about using the most natural ingredients, as well as the best tasting, virgin coconut oil is recommended. This tropical oil is easier to use in oil form rather than solid. Coconut oil is coconut butter at temperatures below 78 degrees Fahrenheit. Depending on the weather, I can let it sit in the sun to melt or if it’s hot enough then measuring it is always easier. Virgin coconut oil gives cupcakes natural moisture and you won’t taste the extra coconut.

Amazon Kindle: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Amazon Kindle UK: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Paperback edition: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Easy Fudgy Mint Walnut Brownie Recipe

By Lisa Maliga, copyright 2017-2019

Here it is, a scrumptious fudgy brownie recipe that’s loaded with minty flavor and LOADS of walnuts. It’s easy to make, you don’t need a mixer, and it’s a wonderful dessert.

Fudgy Mint Walnut Brownies

INGREDIENTS:

1/2 cup [113 grams] unsalted butter, cut into pieces

4 ounces [120 grams] mint chocolate, coarsely chopped

11/4 cups [250 grams] granulated white sugar

1 teaspoon  pure vanilla extract OR vanilla bean paste

2 large eggs, room temperature

½ cup cocoa powder [sift into flour]

1/2 cup [65 grams] all purpose flour [sift]

1/2 cup [65 grams] chopped raw walnuts

1 teaspoon peppermint extract OR approx. 20 drops of peppermint Essential Oil

DIRECTIONS:

Preheat oven to 325 degrees Fahrenheit [165 degrees Celsius] and place the rack in the center of the oven. The 8 or 9 inch square baking pan can be buttered [use the butter wrapper] or sprayed with a non stick cooking spray.

In a glass or stainless steel  bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and whisk in the bowl containing the sugar. Pour in the vanilla extract. Add the eggs, one at a time, beating well after each addition. The batter will be smooth. Stir in the premixed and sifted cocoa powder and flour. Add the peppermint extract or essential oil. Lastly, add half the chopped walnuts. Pour the brownie batter evenly into the prepared pan. Add the rest of the walnuts on top.

Bake for about 35-40 minutes. Rotate pan midway through baking. The brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies will come out with a few wet crumbs. Remove from oven and place on a wire rack to cool.

TIPS:

I suggest sifting the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

If using pure peppermint essential oil, make sure it only contains mentha piperita. That’s the Latin name for the plant. Genuine peppermint essential oil is very concentrated that’s why you measure by drops, not grams or teaspoons. The brand I used in this video is the real deal and I bought it on Amazon. https://www.amazon.com/gp/product/B00V5C97LK

This recipe is from my book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide.

To watch my video, just go here: