Roasted Grape and Dark Chocolate Oatmeal Cookies
There is something comforting about oatmeal cookies. They’re hearty, but sweet. Soft, but chewy. They smell like good memories. And in times of stress (aka the great no-Internet saga of 2014), oatmeal cookies do wonders. These sure did.
I know these might seem a little…weird. But, let’s consider what raisins are. Raisins are dried grapes, so not that far off from roasted grapes. And the roasted grapes in these cookies are everything. Even Lawrence, a self-proclaimed hater of dried fruits and mushy fruit textures, was a big fan of these.
The dark chocolate plays a nice foil to the sweet grapes, and the walnuts add the crunch that a jumbo cookie like this needs. There’s spice from the nutmeg, lots of oats for true oatmeal cookie aficionados. Everyone can find something to love in these.
If you’re worried about this recipe being too fussy, don’t be. Roasting is basically the easiest form of cooking there could be, and you don’t even have to stir the grapes while they’re in the oven. Easy, easy, easy. And while you let the dough chill in the fridge, you’ll have enough time to wash all the dishes so that they don’t pile up. Woohoo.
If you’ve got a nut allergy or don’t want to include the walnuts, feel free to sub in more chocolate or some pumpkin seeds for that crunch. If you don’t have whole wheat flour on hand, you could do completely all-purpose flour. I’m partial to the added heartiness and the slightly nutty flavor that whole wheat gives off, though.
Have I convinced you that these oatmeal cookies should be added to your arsenal? I surely hope so. They’re jumbo, y’all. Jumbo. If jumbo oatmeal cookies aren’t comforting, then I don’t know what is.
- 1 1/4 cup red seedless grapes
- 1/2 cup walnuts, chopped
- 1 tablespoon olive oil
- scant 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 1/2 cups rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 4 ounces 72% dark chocolate chunks
- Preheat oven to 375 degrees. Toss grapes and walnuts with olive oil and scant 1/4 teaspoon of salt on a small baking sheet. Roast for 30 minutes, then remove from the oven and let cool for several minutes before transferring to a small bowl to cool completely.
- Once grapes are nearly cool, whisk flours, oats, baking powder, baking soda, nutmeg, and remaining salt together in a medium bowl. Set aside.
- In the bowl of an electric stand mixer, cream butter and sugars until light and fluffy. Scrape down the sides of the bowl and add eggs, the egg yolk, and vanilla. Beat until fully incorporated.
- With the mixer speed on low, slowly add the flour-oat mixture. Increase speed and beat until just combined, then add chocolate chunks on low speed.
- Using a rubber spatula, fold the grapes and walnuts into the dough carefully. It’s OK if some of the grapes burst.
- Put the dough in the fridge to chill for 15 minutes. Preheat oven to 350 degrees and prepare baking sheets.
- Using a 1/4 cup cookie scoop, place six cookie scoops on a sheet. Flatten them slightly into large disks. Bake for 12-14 minutes, until edges are golden brown and centers look mostly done. Let cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. Serve and enjoy.