Juicing your raisins and soaking your oats
The comforting warmth and nutty flavor of an oatmeal raisin cookie is perfectly complemented by the sweetness of the raisins. But how can we elevate this classic treat? Duff Goldman recommends soaking your key ingredients. While soaking raisins before baking isn't a new concept—it's a common practice in many recipes, like carrot cake—adding this step to your cookie preparation is definitely worthwhile. You can soak your raisins in almost any liquid; water works fine, but for a more adventurous twist, consider using rum, brandy, or whiskey to infuse extra flavor. Alternatively, you can soak your raisins in eggs, which are already an essential part of cookie recipes.
Soaking the dried fruit for an hour will adequately plump it up, but soaking overnight yields the best results. If you're concerned about adding excess moisture, you can pat your raisins dry with a paper towel before incorporating them into your dough. However, if you choose to soak your raisins in egg, it's best to add that mixture in its entirety. This technique is particularly useful if you want to avoid introducing additional liquid to your recipe. Goldman also recommends soaking your oats, which can help keep them from becoming too tough or chewy during baking. You can soak the oats in the liquid ingredients of your cookie recipe.
Don't bake for too long
Soaking your oats and raisins is just one of Duff's recommendations for achieving the ultimate oatmeal raisin cookie. He also advises toasting your nuts (if you decide to add them) before mixing them in. Toasting enhances their flavor complexity and adds warmth and depth, which can help balance the sweetness of the raisins. Furthermore, Goldman's secret to achieving perfectly gooey cookies is to avoid over-baking them. "If you leave them in too long," Goldman explained in an interview with Delish, "you'll end up with granola bars." And let's be honest, a granola bar doesn't quite cut it as a dessert. To prevent over-baking, Goldman recommends removing the cookies from the oven as soon as they start to show some color. This way, you'll have cookies that are perfectly gooey in the center.
Another valuable tip from Goldman? Prepare your dough in advance. He suggests making the batter, freezing it, and using it as needed. This approach not only allows you to portion out large batches but also enhances the flavor and texture of your cookies, as letting the dough rest helps the flavors to meld. Keep these tips in mind, and you're bound to emerge from your baking sessions with some truly delicious (and transformative) oatmeal raisin cookies.
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