I struggle with desserts. Replacing cane sugar and corn syrups result in experimenting with honey, maple syrup, stevia, pureed fruits like banana or date, but I have learned that the sweetener is an essential part of the dessert’s ratio. Ruhlman taught me that.
But living on my own or, for the moment, with just one other person, I’m typically left with leftover desserts… or bread… or anything in excess that, in reality, I only wanted one or two servings of. And so I don’t really experiment with the sweet stuff as much as I’d like unless there’s a lot of people to share it with.
On the other hand, I do make exceptions. When CK arrived in Malta for our summer together, berry season struck the island. The local green grocer near my work’s office was selling small plastic boxes of his favorite, raspberries, for a reasonable price. Sadly, anyone who loves raspberries knows how quickly they can spoil; and so, another buy later, we had roughly 120 g of them to work with after picking out the already molding ones.
I don’t know whose idea it was to use them for cookies, but the recipe turned out to be what CK referred to as “the best cookie he’s ever had”. Tart, savory, sweet, and buttery, with a satisfying cookie that doesn’t crumble more than it should. They spread out beautifully on the tray while baking, and rose slightly due to the presence of leavening agents.
Once I get around to making these chocolate chips, I think I’ll incorporate them into my next batch of these cookies. But really, these are quite delicious as is. They are an adaptation of Ruhlman's 1-2-3 Cookie Dough in Ratio, but I added one egg and replaced the sugar with honey.
Raspberry Oatmeal Cookies
60 g Honey
120 g Unsalted butter, softened
90 g CGF Rolled oats*
90 g Chickpea flour
1/4 tsp. Sea salt
1/8 tsp. Baking soda**
Dash of Cinnamon
Pinch of Powdered ginger
1 Large egg, lightly beaten
120 g Raspberries
Preheat the oven to 350°F / 175°C and lightly grease or lay out parchment paper on a sheet tray (half to two thirds size).
Combine the honey and the butter, and mix until it is evenly distributed and the butter is light in color, followed by the egg.
Fold in the oats, chickpea flour, spices and baking soda gradually and continue to stir until a uniform dough is formed.
Add the raspberries and carefully stir to the point of breaking down the berries into smaller pieces, but not so much as to turn it into a puree.
Form the cookies using about two tablespoons of dough for each cookie and place them at least 2 inches apart (you don’t need to press them down, they spread out on their own).
Place the sheet in the center of the oven to bake for 15 to 20 minutes or until the edges turn a light golden brown.
Remove from the oven and place the cookies on a rack to cool.
Makes 12 cookies.
*The oats I used has a "pulsed" look, so I would recommend putting your oats in a food processor or blender and pulse a couple times.
**I initially used 1/4 tsp. baking soda, but it tasted a bite too soda-y for my preferences.