I, too, am not a lover of the raisin. In certain recipes, though, they work. This is one of them.
My dad has been in town over the last week and it's been so, so nice having him here. My dad is the easiest house guest...he even stops at the grocery store on the way to our house and picks up beer. Maybe I'd get invited more places if I did that.
Well, as you may remember, my dad's favorite cookie is an oatmeal raisin cookie. Since he was in town, I was able to make his monthly batch of cookies while he was here. Yay!
My dad's other great love is popcorn. Actually, I have to say...he loves popcorn MORE than cookies. He eats popcorn for "dessert." (It's really a miracle I turned out normal. *ahem*)
{Popcorn is so photogenic. It's the Miss America of whole grains.}
I decided to combine his loves into one cookie. I think I may be onto something here. The cookies are thick and chewy, while the popcorn adds extra crunch, butter, and salt.
What's more? These are totally whole grain: whole grain oats, whole wheat flour, plus popcorn!
Winner, winner, popcorn dinner.
Oatmeal Raisin POPCORN Cookies
1 & 1/2 cups quick cook oats
1 & 1/2 cups rolled oats
1 & 1/2 cup white whole wheat flour (can sub all-purpose)
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup raisins
1 cup salted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon almond extract
1 egg
2 TBSP milk
6 TBSP light corn syrup
stove-popped buttered, salted popcorn
Stir together the oats, flour, spices, baking soda, salt, and raisins.
In a bowl of an electric mixer, cream together the butter with the sugars until light and fluffy. Mix in the egg and extracts until combined, scraping down the sides and bottom of the bowl as needed. Beat in the corn syrup and milk.
Stir the dry ingredients into the wet. Place the bowl of dough in the refrigerator.
Preheat the oven to 375. Line cookie sheets with parchment paper.
Make the popcorn. (For instructions on how to make perfect stove-popped popcorn every time, see this post.)
Scoop the cookie dough onto the prepared sheets with a 1.5 tablespoon cookie scoop. Bake for 11 minutes. Remove the pan from the oven and place 2-3 pieces of popcorn down onto each cookie. Return to the oven and bake for 1-3 minutes more, until done.
Let the cookies rest on the cookie sheet for a minute or two, then remove to a cooling rack to cool completely.
*cookie base recipe adapted from the King Arthur Flour's Cookie Companion*
I see a chocolate chip popcorn cookie in my near future.
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