ISO: iso clone of Panera Breads Nutty Oatmeal Raisin Cookie

[ann]

Has anyone tried a recipe that mimics Panera Breads Nutty Oatmeal Raisin Cookie?

It's moist & chewy, and I never usually add nuts, but they're really good.

If they offer the recipe in a cookbook, I would love to know.

Thanks for reading,

Ann

 

[marilynfl]

Ann, give these a try. They're quite tasty.

I have another one that combines this recipe with some healthier ingredients (whole wheat, egg whites and oat bran). Still a honkin' amount of calories per cookie.

Without tasting a Panera version, I wouldn't know which one is closer.

Use a scoop to make large cookies. I like using parchment paper, but Silpat also works...just don't leave them sit on it afterward (retains moisture underneath.)

Oh, and I prefer golden raisins to regular dark ones. They just seem to have a gentler sweetness.

Put cookie tray with scooped dough in the freezer for about 3 mintues before baking to firm up the butter, then flatten down dough with your fingertips to about 3/4". This will make them bake more consistent.

http://eat.at/swap/forum1/22038_Jill_Van_Cleave’s_Oatmeal_Walnut_Raisin_Cookie

 

[ann]

MarilynFL, I trust your judgment and tried these. They're great. I think if I refrigerate the dough

I think if I refrigerate the dough or let the oats absorb some of the moisture, they will be thicker. These didn't spread much, but I'd like them a little thicker. I didn't have walnuts in my freezer, only pecans. So, I substituted. I toasted the oats and pecans. I'm not sure if toasting the oats made a difference. It's the first time I've toasted oats.

Thanks for sharing another keeper!

Ann

 

[marilynfl]

That's great, Ann! Always nice to find a recipe that fits the bill. You might

consider a little oat bran or whole wheat flour (just about 1/4 C) to see if that makes it thicken/denser. Too much will make them tough and dry. I've been down that road!