Miso Oatmeal Raisin Chocolate Chip Cookies
Each time I’ve made these cookies, they’ve been devoured one after the other. Their subtle, sweet, and savory chew leaves you wanting more, as though one could never be enough. They are loaded with raisins and 2 different bars of our chocolate for a rich complexity. As with all baked goods, it’s essential to give these a proper moment to rest once they’ve come out of the oven. 15 minutes is enough if you’re feeling beside yourself, but give them even longer if you can find the strength to wait…you’ll be rewarded with a texture that's had a moment to settle into itself.
150 g (1½ cups) rolled oats
80 g (½ packed cup) cassava flour
½ teaspoon baking powder
1 teaspoon ground ginger
110 g (4 oz) unsalted butter
80 g (½ cup) maple sugar, pulverized in a high-speed blender or spice grinder till very fine and powdery
2 tablespoons honey
1 tablespoon light miso paste
1 egg, beaten
75 g raisins
1 bar Fine & Raw Chocolate Hazelnut Butter chocolate, chopped into small chunks
1 bar Fine & Raw 83% dark chocolate, chopped into small chunks
Preheat your oven to 400°F. Line two sheet trays with parchment paper.
In a large mixing bowl, combine the oats, cassava, baking powder and ginger.
In a small saucepan set over medium heat, heat the butter. First it will melt, and then it will come to life in a voracious simmer. Cook for 4-5 minutes, stirring occasionally and keeping a keen eye, until the butter has turned a light golden brown and begun to smell of caramel. Take it off the heat and stir in the maple sugar, honey, and miso paste. Set aside for 5 minutes to cool.
Pour the brown butter mixture into the dry ingredients, alongside the beaten egg, raisins, and chopped hazelnut butter and chocolate. Mix until everything has come together into a sticky and relatively stiff batter. I find my hands to be the best tool for this.
Roll the cookies into 12 balls, each a heaped tablespoon in size, and place them on the prepared sheet trays with at least 2 inches of space between them. Gently flatten each cookie with your palm, then nestle in 4-5 chunks of the 83% chocolate into each cookie.
Bake, one tray at a time, for 10-12 minutes, or until the cookies are deeply golden. Remove from the oven, and gently press down on the center of each cookie with the back of a spoon to flatten them just a bit. Transfer to a wire rack to cool for at least 15 minutes.