A little while ago I took out the book All Cakes Considered by Melissa Gray from the library. I love cakes and the book turned out to be perfect cake-dreamin’ fodder. It will be my birthday next week and I’ve already gone through each page multiple times looking for The Perfect Birthday Cake recipe. With all the beautiful photos it makes things hard to choose.
So it’s kind of funny that the first recipe I tried out of this book was a cookie recipe. I know, I know, but how could I turn down oats, chocolate, raisins and nuts? On a night when I was craving cookies, this recipe was the answer to my siren song. It also made the perfect belated thank you gift and there was still enough cookies leftover to share with friends. So not only is this cookie a keeper, it also gives and gives.
Going to be in Vancouver this weekend? Be sure to come by the always fantastic Got Craft sale this Sunday May 2nd. I’ll be selling my greeting cards & birthday calendars along with brand new card designs not yet in my etsy shop! Stop by and say hi between 10am – 5pm at the Legion on Commercial Drive, I’d love to meet you!
(recipe adapted from All Cakes Considered)
3/4 c sugar
1 c brown sugar
1 c shortening
1 t vanilla
2 c flour
1 t baking soda
1/2 t kosher salt (+ more for sprinkling on top if you wish)
2 c oats
1/2 c pecans, roasted & chopped
1/2 c dark chocolate chips
1/2 c raisins
1. Preheat oven to 350F. Combine sugars & shortening in a large bowl and beat at medium speed until fluffy. Add in eggs and vanilla and continue to beat until combined.
2. In another bowl, mix the flour, salt, baking soda and oats. Slowly add to the creamed mixture, mixing well until combined. Add the remaining ingredients and stop when everything is mixed.
3. Drop by tablespoon about an inch and a half apart onto a prepared baking sheet (use parchment or silpat for easy clean up). Sprinkle tops with kosher salt. Bake for 10 – 12 minutes or until golden. Cool on wire racks.