You are a tough crowd to please LOL.
What about rich plump chocolaty oatmeal raisin cookies: crisp bottom, thick, chewy centre. I challenge you to stop at just one
: Don't read any further if you have an aversion to using sugar (not criticizing if you do, there's not a lot going for it, particularly in big quantities), but for anyone else, this is an essential boat
recipe. It is not quite the same as the buttery original version, but I think equally good.
The beauty of this recipe is that ALL the ingredients will store well for months unrefrigerated.
And I would argue that in small quantities these cookies are good for the soul
CHOCOLATE OATMEAL RAISIN COOKIES
1 cup raisins or sultanas
A shot of espresso or 1 tsp instant coffee
1 cup boiling water
2/3 cup soft brown sugar
1/2 teaspoon vanilla extract
3 tbl of the liquid from soaking the raisins (original recipes had 1 egg instead, but it works well without)
1/4 cup extra virgin olive oil (original recipes had 125g butter instead)
1.5 cups instant rolled oats
50-100 g chopped chocolate or chocolate chips (dark, milk or white; good without as well)
3/4 cup cake flour
1 heaped tbl cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I don't use this as I don't like the taste of salt in cookies)
20-24 hazelnuts (optional)
Soak the raisins in the coffee and water first so that they have a chance to plump up (they need at least 5 minutes).
Tip the oats and choc in a bowl, then sift in the flour, cocoa baking powder and cinnamon.
In a separate large bowl, whisk together the oil, brown sugar, 3 tbl coffee and vanilla until smooth.
Roughly drain the raisins and add.
Stir in the flour/oats mixture.
Press into 20-24 balls (hands on job LOL). They are sticky, so I roughly form 24 lots then wet my hands before rolling into balls.
Press a hazelnut into the top of each.
Bake at about 175 C for 8 minutes.
They should be be undercooked in the centre, or they will end up dry. The consistency to aim for is crisp on the bottom with a soft chewy centre.
Don't worry about undercooking them - the mix is great raw. As usual, my hubby has just managed to pilfer a couple before they went in the oven