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:

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

Jumbo Chocolate Chip Walnut Cookies [Levain style] Recipe

by Lisa Maliga, copyright 2022

If you like big cookies, have I got a recipe for you! These jumbo chocolate chip walnut cookies are similar to the famous Levain Bakery cookies. But they differ in two ways: the cookies are just over four ounces, [Levain’s are 6 ounces], and contain pure vanilla extract. They are still big, thick and chunky — yet soft on the inside due to the cake flour and corn starch. Another key is the short baking time on a higher temperature than conventional chocolate chip cookies.

With Valentine’s Day coming soon, these will be a sweet and thoughtful gift. Bake someone happy with these delightful jumbo chocolate chip walnut cookies!

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes

1 cup organic raw brown sugar https://amzn.to/3zNFh99

1/2 cup granulated cane sugar https://amzn.to/2JLTRrX

2 large eggs, cold

2 teaspoons pure vanilla extract https://amzn.to/3qls56e

1 cup all-purpose flour https://amzn.to/3mJ8TNu

1 cup cake flour https://amzn.to/34AzGrj

2 teaspoons corn starch https://amzn.to/3Fg2xOi

1 teaspoon baking powder https://amzn.to/3r2FTDP

3/4 teaspoon baking soda https://amzn.to/3tg5qfK

1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl

1 1/2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL

1 cup chopped walnuts https://amzn.to/333p6bU

EQUIPMENT:

Stand mixer or hand mixer
Measuring cups/spoons
Whisk
Spatula
Cookie/ice cream scoop
Large baking sheet
Parchment paper/Silpat
Oven thermometer

A stack of freshly-baked chocolate chip walnut cookies

INSTRUCTIONS:

Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11 minutes

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

* In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texure. 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. The dough will feel quite stiff.

* Mix in the chocolate chips and walnuts.

* Form into balls approximately 4.2 to 4.5 ounces [119 to 127 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* The cookies should be at least 3 inches apart. Bake on center rack for about 11 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made nine [9] 4.2 to 4.5-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

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. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

I used callets [Callebaut brand chocolate chips] and some chunks of a chopped up 70% cacao chocolate bar.

Happy baking!

Freshly baked and split in half to show the inner goodness. Bake someone happy with these cookies!

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

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

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

Oatmeal Raisin Cookies with Einkorn Wheat Flour ~ Recipe & Video

By Lisa Maliga, copyright 2018

oatmealraisinstack1There’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.

oatmealraisincookie1

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

Subscribe to:
The Discerning Readers’ Newsletter
Win free books, gift cards and more!
http://eepurl.com/UZbE9

brown sugar shredded coconut organic virgin coconut oil for sugar scrub recipe

Don’t Eat the Sugar Scrub Recipe

By Lisa Maliga copyright 2015-2016

brown sugar shredded coconut organic virgin coconut oil for sugar scrub recipe
Don’t Eat the Sugar Scrub has only 3 ingredients!

Sugar scrubs are great for exfoliating and leaving your skin smoother and a lot more moisturized–especially in cooler and drier weather. This recipe is so simple to make and the trio of ingredients can be found in your grocery store or natural food market. I’m a big believer in high quality ingredients so I’ve included links that lead to the main websites for each of the three ingredients. These are only suggested places to find them. You may prefer other brands or already have them in your pantry. 

[Click photos to enlarge]

Don’t Eat the Sugar Scrub is good for facial use, on your body and feet, and it makes an awesome lip scrub. Please try not to eat too much of this as it’s very sweet! Ask me how I know this! 🙂

If using a sugar scrub in the bathtub or shower, be aware that it can become slippery after you rinse off the sugar scrub.

don't eat the sugar scrub recipe

Don’t Eat the Sugar Scrub Recipe

Ingredients:

1 cup organic brown sugar https://www.floridacrystals.com/Products.aspx?id=1

1/2 cup organic virgin coconut oil https://store.nutiva.com/coconut-oil

2 tablespoons shredded coconut [unsweetened] http://www.bobsredmill.com/shredded-coconut.html

Equipment:

2-ounce measuring cup

Measuring spoon

Wooden spoon

Plastic or glass container for storage

Prep time:

5 minutes

Yield:

Approx. 11 ounces

Instructions:

Pour the brown sugar into the measuring cup. Then add the virgin coconut oil. Mix well and add the shredded coconut. Once mixed, scoop into your container. Make sure the container is tightly closed.

don't eat the sugar scrub with spoon
Don’t Eat the Sugar Scrub

The look and texture will resemble wet sand.

Some variations may include: half brown/half white sugar, coconut sugar, demerara sugar [which has larger sugar grains that may scratch very sensitive skin]. Please note that the shredded coconut may too rough for sensitive skin although the amount included is far less than the other ingredients. You can also add half the amount of shredded coconut.

While this can be used on your body, exercise caution when applying to the face as it might be too rough for some people. Do a patch test, if in doubt. Also, apply to clean, damp skin.

About the Shelf Life:

don't eat the sugar scrub with spoon
Small plastic spoon

When I was running my former company, everythingshea.com, I didn’t sell sugar scrubs from my website, but I made them for a few wholesale accounts. One of the clients asked me about the shelf life. I was straightforward about it as I didn’t use preservatives back then and I still don’t! I can’t guarantee a scrub will have a one year shelf life, even though I have made some that have lasted longer than that because I made large quantities or else I didn’t use them that much. 

If you don’t use this recipe right away, here are some ways to extend the shelf life. Between uses, make sure the lid is always tightly shut. Keep it away from water when using at the sink or in your shower or tub. Apply with dry fingers. If concerned about spoilage, apply with a spoon, wooden craft stick or cosmetic spatula, if possible. Store in a cool, dry place. If you don’t plan to use it a lot, you can refrigerate the sugar scrub.

Thank you for reading this and let me know if you make it and how you like it! Don’t hesitate to share this easy-to-make recipe and please Don’t Eat the Sugar Scrub! 🙂

For a whipped sugar scrub recipe, check out my latest eBook Nilotica [East African] Shea Body Butter Recipes [The Whipped Shea Butter Series], Book 1.

WIN A VARIETY OF BOOKS! Sign up for The Discerning Readers’ Newsletter at: http://eepurl.com/UZbE9