The signature cookie from Blue Smoke might be called an oatmeal-raisin cookie, but it’s more than that. Yes, there are plenty of wholesome rolled oats and golden raisins, but the recipe also calls for cornflakes and coconut flakes. The cornflakes add a great crunch and the coconut flakes provide an unexpected hint of flavor.
The following recipe is my adaptation of the original oatmeal-raisin cookies published in Family Table. In the spirit of kitchen-sink cookies, I threw in some semi-sweet chocolate chips and dried tart cherries, because everything is better with chocolate and I thought the cherries would be a nice addition too. They were. Feel free to make your own adaptations to the mix-ins, using the amounts given as a guide for how much “stuff” the dough can handle. I’ve made these with Honey O’s, regular raisins, dried blueberries, currants, bittersweet chocolate chunks, … each slight adaptation has been great, this version happens to be my current favorite.
I liked these cookies and the soba salad from Family Table enough to determine that this cookbook is certainly a keeper, although it won’t be a chore for me to test the third and “final” recipe from Family Table just to be sure.
Adapted from Family Table
Oatmeal-Raisin Cookies adapted from Blue Smoke
- 4 cups + 2 tablespoons (500 g) all-purpose flour
- 2 cups (190 g) old-fashioned rolled oats not quick-cooking
- 1 1/2 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon heaping
- 1 1/2 cup (75 g) cornflakes lightly crushed with a rolling pin
- 2/3 cup (60 g) unsweetened coconut flakes
- 1/2 cup (70 g) golden raisins
- 1/3 cup (60 g) semi-sweet chocolate chips*
- 1/4 cup (40 g) dried tart cherries
- 3 1/2 cups (380 g) light brown sugar loosely packed
- 2/3 cup (75 g) granulated sugar
- 1 tablespoon vanilla extract
- 24 tablespoons (3 sticks) unsalted butter melted and cooled**
- 2 large eggs
- 2 large egg yolks
Preheat the oven to 325 degrees, placing the oven racks at the upper and lower thirds. Line two baking sheets with a silicon baking mat or parchment paper.
In a large bowl, stir together the flour, oats, Kosher salt, baking soda, cinnamon, cornflakes, coconut, raisins, chocolate chips, and dried cherries.
In the bowl of a stand mixer or in another large bowl, combine the light brown sugar and granulated sugar with the vanilla extract. Whisk in the cooled melted butter. Add the eggs and egg yolks, and whisk in at low speed until smooth.
Pour about half of the dry ingredients into the wet batter and stir to begin incorporating everything. After 30 seconds or so, stir in the remaining dry ingredients and continue mixing until incorporated.
Using an ice cream scoop or 1/4 cup measure, scoop the dough into large rounds and place on the prepared cookie sheets about 2 inches apart. Alternatively, refrigerate the prepared cookie dough for at least 1 hour or up to 48 hours. (This will contribute to a more flavorful final cookie.)
- Bake the dough balls (at room temperature or straight from the fridge) for 13-17 minutes, until golden brown around the edges with a set center. Let the cookies cool at least 5-10 minutes on a cooling rack.
Store cookies for up to 3 days in a tightly-sealed container.
*Don't be tempted to add more chocolate, too much will overwhelm the other flavors.
**It's best to melt and cool the butter at least an hour before you plan to make the cookie dough. Do this in a saucepan over low heat or in the microwave at about 50-60% power for 2 1/2 to 3 minutes.