I give credit to my mom for starting my obsession with baking. After all, she is the one who introduced me to the chocolate chip cookie. For my first blog post, it was only right for the recipe I share to be a cookie.
In kindergarten, there was nothing I enjoyed more than warm chocolate chip cookies accompanied with milk in a red wine glass (it made me feel fancy). So, I asked my mom to teach me how she made these wonderful, tender, chocolatey rounds of heaven…and that’s when everything changed.
Once I knew how to make my favorite cookie, I was hooked! I made chocolate chip cookies at least three times per week for a good part of a year. My neighbors became close friends because they got the warm cookies on a weekly basis (shoutout to Rachel and Jim who will always be like grandparents to me). Eventually, I didn’t even need to look at the recipe because I had it memorized word for word. I baked so much that my family gave me cookbooks and fun baking supplies as birthday gifts and Christmas presents. I slowly built my way from the children’s cookbook called “Sweet Treats” to more complex recipes. But, it all started with the chocolate chip cookie.
As I’ve gotten older, my favorite cookie became oatmeal raisin with LOTS of chunks. I decided to make my own version of an oatmeal cookie with walnuts, dark chocolate chunks, and raisins. These cookies are slightly cakey, but nothings wrong with a cookie/muffin top hybrid, right? Feel free to add in more stuff like dried cranberries, pecans, hazelnuts, and pumpkin seeds. The more the merrier in my mind.
Oatmeal Chocolate Chunk Walnut Raisin Cookies
- 1 cups rolled whole oats
- ¾ cup whole wheat flour
- ½ cup dark chocolate chunks
- ½ cup walnuts chopped and toasted
- ⅓ cup raisins (optional)
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 stick (½ cup) grassfed butter slightly melted
- 1½ cup coconut sugar (white sugar or raw sugar also work)
- 1½ teaspoons vanilla extract
- ¼ cup candied ginger chopped (for topping)
Preheat the oven to 350 degrees. Line two pans with parchment paper.
Combine the oats, whole wheat flour, dark chocolate chunks, walnuts, raisins, baking powder, baking soda, and salt.
In a separate bowl, mix the butter, sugar and vanilla extract together.
Add the butter mixture to the oat mixture and mix until no flour remains.
Scoop the cookies into 1½ tablespoon balls. Place the balls three inches apart on the pan. Lightly press 1/2 teaspoon chopped candied ginger into each cookie.
Bake for 12 minutes, or until golden brown around the edges.