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  • Traci Hatchett

"Bo" dacious Oatmeal Raisin Cookie Recipe

This is the winning cookie recipe from this year's 2023 Hatchett/Foster Christmas cookie bake-off!


My family and I love to have cooking and baking competitions. Not only because we like to compete, but the competitions allow us the opportunity to spend some quality time. We all have busy schedules between work, school and socializing, so it's nice to have this dedicated time together. Every Christmas, I bake cookies and ship them to our brother (Eddie). This year, however, I decided to make it one of our competitions, and make it more interesting by having Eddie judge and select the winning cookie. It went off without a hitch.

We baked six types of cookies for the competition... the "bo" dacious oatmeal raisin cookies with walnuts, white chocolate chip macadamia nut with cranberry cookies, snowball cookies, lemon slices, sugar cutout cookies and chocolate chip cookies with walnuts! We had a ball!

"The winning cookie is... the oatmeal raisin cookies with walnuts" – Eddie (judge)

This is the cookie that David baked!! See this awesome recipe below...

"Bo" dacious Oatmeal Raisin Cookie Recipe


Ingredients:

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon cinnamon

  • 1/2 cup coconut oil or unsalted butter (melted)

  • 3/4 cup packed brown sugar

  • 1 large egg

  • 1 large egg yolk

  • 2 teaspoons vanilla

  • 1 1/2 cup whole rolled oats

  • 3/4 cup raisins

  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

  2. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

  3. Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. (Note: if your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up). If your dough is too crumbly, stir in 2 to 3 tablespoons water.

  4. Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.


We hope that you try the recipe and enjoy as much as we all did.


Congratulations David!!


Happy New Year everyone!!

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