You didn't think we wouldn't do it, did you? Anna, Rita and I have been in collaboration again with this AMAZING cookie concept. And doggone it--this oatmeal cookie IS amazing!
(Pictured is a "small" 2 oz. cookie, he got the scrapping from the bottom of the bowl and ended up with lots of raisins and nuts! He's a looker!)
We have each tried several variations and all three of us came up with slightly different ingredients with almost the same big, fat yummy cookie. Check out Anna's Amazing Hard Boiled Egg Oatmeal Cookie here at Cookie Madness and look for Rita's at Clumbsy Cookie soon! Anna has already posted an Amazing Double Chocolate Hard Boiled Egg Cookie recipe that I can't wait to try SOON, very soon! It looks de-lish.
So here's the recipe as I made it. You just might have a new favorite oatmeal cookie. I DO!
Amazing Hard Boiled Egg Oatmeal Cookies (small batch)
2 oz. cold unsalted butter
2 1/4 oz. all purpose flour
1/4 cup quick oats, or if using old-fashioned oats, grind down in the food processor a little
2-3 tablespoon granulated sugar (I used 3, 2 is probably plenty)
1 1/2 tablespoon brown sugar
1/2 tablespoon honey
1/2 teaspoon cinnamon (I used 3/4 t. and it is just a bit too much, but I do love the cinnamon in this!)
1/8 teaspoon baking soda
1/8 teaspoon salt
1/8-1/4 teaspoon vanilla
1/2 hard cooked egg (either hard boiled or a lightly beaten egg cooked in microwave in 10 second intervals)
a good handful of roughly chopped walnuts
a good handful of raisins
In bowl of food processor, pulse flour and butter until mealy. Add sugars, honey, salt, soda, cinnamon and vanilla. Pulse again until mealy. Add oats. Pulse. Add 1/2 a cooked egg and pulse until combined. Remove to a medium size bowl and work in the walnuts and raisins with your hands. Dough will be a bit crumbly, but will come together as you form it into a ball. Bake on parchment liked insulated baking sheet for 20 minutes at 350 degrees. Makes 2-4 oz. cookies and 1-2 oz. cookie or 5-2 oz. perfect cookies. (The smaller ones should bake for 15 min.) Do not overbake. Let cool on baking sheet five minutes, then remove cookies to cooling rack. (I thought these were good just slightly warm, but are great completely cooled, too!)
This really is amazingly good! You gotta try these hard boiled egg cookies, I'm tellin' ya!
Mom, stay tuned for Taylor's birthday pictures with ALL the kids in pictures--I really do have four! ;) (I'm going to try this oatmeal cookie with whole wheat flour and I'll let you know how it turns out!)