Mrs. Bjorklund, Head of Lower Campus at PBDA, is back with a digital take on #FearlessFoodies, a Lower Campus program that was recently rebranded from Fearless Fridays to Fearless Foodies. Today, Mrs. Bjorklund is sharing one of her favorite dessert recipes inspired by Ina Garten – the Chocolate Chunk Oatmean Raisin Cookie.
Follow along with Mrs. Bjorklund in the video below, and use the below list of ingredients to create your own plate of warm cookies.
Happy baking, Bulldogs!
Chocolate Chunk Oatmeal Raisin Cookies
Inspired by Ina Garten
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 1 3/4 cups all-purpose flour
● 1 teaspoon baking soda
● 1 teaspoon kosher salt
● 1 1⁄4 cups old-fashioned oats, such as Quaker
● 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks
● 3/4 cup golden raisins
● Fleur de sel
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
- Mix the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time.
- In a separate bowl sift the flour, baking soda, and salt. Mix in the oats. Add these dry ingredients into the butter-sugar mixture. Stir in the chocolate and raisins until the dough is well mixed.
- Scoop round portions of dough onto your sheet pan. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.