We really can’t leave well enough alone now can we?
Remember those Whopper brownies from just a few weeks ago? Who do we think we are? Taking a perfectly delicious brownie and insisting on adding malt balls?! And the blondie snack cake? We just couldn’t resist throwing in those Reese’s peanut butter cups.
We tried. We really tried.
Ok fine that’s a lie. A blatant lie.
Really, we’ve got some nerve. Haphazardly adding candy to as many classic baked goods as two brazen, blue-eyed bakers can. What can we say, we’re rebels. We’re rule breakers.
We add malt balls to our brownies. We add candy bars to our muffins. And you know what else? Sometimes we add chocolate chips to our morning cereal too. We’re shameless. We really are.
Sidenote, please don’t judge us on the cereal comment. We don’t really do that. Ok fine yes we do.
And after all that? The guilt, the remorse, the TOTAL and UTTER humiliation?? We’re at it again, defiling the sacred oatmeal raisin cookie.
But maybe we deserve a free pass on this one? You know, since the first step is admitting you have a problem. And really, Raisinets are just raisins in a fancy dress. A fancy chocolate dress.
So these kind of don't even count! They're just like oatmeal raisin chocolate cookies! People do that all the time!! Martha Stewart does that! We mean, Martha CANNOT be wrong dumplings. Therefore, neither are we.
DENIAL. It's going to be a long road to recovery.
Giant Oatmeal Raisinet Cookies
Makes 16-18 very large cookies
2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
2 sticks unsalted butter, cold & cubed
4 ounces cream cheese, room temp
3/4 cup sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla
1/2 cup pecans, chopped
1 3/4 cups Raisinets
1 1/2 cups rolled oats
In a large bowl, sift together the flour, baking soda, baking powder, salt & cinnamon. Set aside.
In the bowl of electric mixer fitted with paddle attachment, cream together the butter, cream cheese and sugars until creamy, careful not to overbeat. Add eggs, one at a time and beat until just incorporated. Add vanilla and mix to combine. Into the mixer, add the dry ingredients and mix until just combined. Remove bowl from mixer and gently fold in walnuts, Raisinets and oats. Cover the bowl with plastic wrap & chill dough for at least an hour.
While the dough is chilling, preheat oven to 375 degrees.
Scoop out 2-4 ounces of dough (or however large you dare) and form into rough balls. Place each cookie ball on sheet pan lined with parchment paper and slightly flatten the top of the cookie using your fingers. Bake for 16-19 minutes on a rack in the upper third of the oven until lightly browned.