One of my favorite dinners is a simple luxury; cheese, wine and crackers. We usually sit at the coffee table, watch a good movie, and stuff ourselves with creamy cheese and a bottle of good ol' Charles Shaw. Last time we did this, I picked up a box of rosemary raisin crisps from Trader Joe's, it was a new item and I soon discovered the incredible flavor of this savory sweet combination. I became so obsessed with the taste (eating them everyday for weeks) that I decided to make a cookie that could embody the earthiness of the rosemary and raisins, while being soft and chewy.
For the record I am not a baker, or a cook for that matter. But I can claim that I invented this recipe myself, tested it several times, and now it's my go to for an impressive sensory delight. It goes great as a dessert or an afternoon snack with a cup a coffee.
Rosemary Raisin Cookies
-1 cup lightly packed brown sugar
-1 1/4 cups flour
-1 cup raisins
-1/2 cup chopped walnuts
-1 tablespoon finely chopped fresh rosemary
-1/2 teaspoon baking soda
-1/2 teaspoon vanilla extract
-1/3 cup olive oil (adds a wonderful peppery taste)
-1 egg
-1 egg yolk
Preheat the oven to 350 degrees and spray your cookie sheet (or sheets). Mix up the dry ingredients, add in the wet ingredients. Scoop tablespoon sized balls a couple inches apart onto the oiled cookie sheet. Bake for about 10 minutes or until the edges are golden. Let cool on a cookie rack. Enjoy!
Makes about 16 cookies.
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