1 c. combination nuts (almonds & pecans are my sugg.) and dried fruit (apples & cranberries, if you ask me); both chopped fine, & raisins; ½ c. fruit and ½ c. nuts, or straight raisins (my pref.) ½ c. dark rum (or ¾ water) 6 T. unsalted butter 1¾ c. "old-fashioned" oats 1½ t. gr. cinnamon 1 c. all-purpose flour ¼ t. baking powder ¼ t. baking soda ½ t. salt 1½ c. packed light brown sugar 1 large egg 2 t. vanilla extract
1. PLUMP FRUIT/RAISINS: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350F/180C. Line 2 baking sheets with parchment paper. Combine chopped dried fruit/raisins and water (3:2 ratio) in saucepan and bring to boil over medium-high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes; let cool. If you use rum (1:1 ratio) just let steep.
2. TOAST OATS: Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.
3. MIX: Combine flour, baking powder, baking soda, and salt in bowl. In large bowl, whisk sugar, egg, and vanilla until smooth. Stir in nuts and plumped fruit(s), oat mixture, and flour mixture until just combined.
4. BAKE: Roll 2 T. dough into 1½"(4cm) balls and place 2" (5cm) apart on prepared baking sheets. Gently press balls with measuring c. until ½" (1cm) thick. Bake until edges are JUST golden and middles are just set, 13 to 16 minutes, alternating and rotating baking sheets midway through. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.
kim at allconsuming posted at 7:10 AM, January 21, 2012
Tomorrow. I'm making these tomorrow. I am intrigued by the butter and oats method (rather than creaming the butter with the sugar) and the 'plumping' of the fruit is genius. Will report back.
JMG posted at 9:16 AM, January 21, 2012
The plumping of the fruit is a way to prevent leathery little pellets of former raisins, etc. AND if you use rum (you can experiments with other spirits -- vanilla-infused vodka, say -- provided they are of the mellower sort) it's another way to add an additional layer of flavo(u)r to the thing.
That's the principle behind the butter-toasting thing, too. The toasting develops additional flavo(u)r compounds in the butter AND the oats and that, basically, can only be good.
P.S. Use your judgment, plumpingwise, as the raisins, etc. I find here tend to be pretty dry.