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Happy Cookie Friday! I got a fresh batch of cookies for you today with a good amount of chocolate added! These Chocolate Oatmeal Raisin “Smash” Cookies are the perfect sweet treat and a good day to get some aggression out of your body… ;)

Chocolate Oatmeal Raisin "Smash" Cookies | Bake to the roots — Chocolate Oatmeal Raisin “Smash” Cookies | Bake to the roots

I know there is the word “Smash” in the name of the cookies, but do not look for your boxing gloves just jet… that might not be necessary here. A regular wooden spoon or rubber spatula will do the trick. Unless you have a lot of anger accumulated… then use whatever you want ;P

I guess most of you are familiar with smash burgers. They are very popular when it comes to burgers and bbq. Instead of pressing some ground beef into a patty shape you just throw some of the ground beef on the griddle and then “smash” it with a spatula. Why? Well… by doing that you increase the surface of the meat that touches the griddle which means more heat on the meat and more flavor due to increased caramelization of the meat.

Smashing these cookies here after the baking process will not improve any flavors – the smashing here is only for you to have fun and to get flat and crinkly cookies ;)

The cookies will be delicious with or without smashing them. The combination of chocolate, oats, and raisins does a perfect job to make these cookies very delicious. Only if you like raisins, of course ;) I know enough people that would rather starve to death than eating raisins… but hey, not everyone is blessed with good taste! I bet you are not one of the raisins haters if you ended up here ;P

INGREDIENTS / ZUTATEN

(16 cookies)

1/2 cup (120g) butter, melted
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
2 tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. milk
7 oz. (200g) chocolate covered raisins
2.1 oz. (60g) rolled oats

(16 Cookies)

120g Butter, geschmolzen und handwarm
100g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 550)
2 EL Kakao
1/2 TL Natron
1/2 TL Salz
4 EL Milch
200g schokolierte Rosinen
60g Haferflocken

DIRECTIONS / ZUBEREITUNG

1. Melt the butter and let cool down a bit. Add together with both sugars to a large bowl and mix until light and fluffy – takes about 2-3 minutes. Add the egg and vanilla extract and mix well. Mix the flour with cocoa powder, baking soda, and salt and add together with the milk to the bowl – mix until just combined. Add the chocolate covered raisins and rolled oats to the bowl and fold in. Place the dough in the fridge for about 30 minutes.

2. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with some space in between on the baking sheet. Bake for 10 minutes, take out of the oven, and “smash” the cookies with the back of a spoon to flatten them. Return the baking sheet to the oven and bake the cookies for 2-3 minutes longer. The cookies will still be quite soft. Take out of the oven and let cool down on the baking sheet for about 10 minutes, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

1. Die Butter schmelzen und wieder etwas abkühlen lassen, dann mit den beiden Zuckersorten hell und luftig aufschlagen – dauert etwa 2-3 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Kakao, Natron und Salz vermischen und dann zusammen mit der Milch zur großen Schüssel dazugeben – alles nur kurz verrühren. Die schokolierten Rosinen und Haferflocken dazugeben und unterheben. Den Teig für etwa 30 Minuten in den Kühlschrank stellen.

2. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder Esslöffeln Teig mit etwas Abstand zueinander auf das Blech setzen. Für etwa 10 Minuten backen, dann aus dem Ofen holen und mit der Rückseite eines Löffels die Cookies “smashen”, sprich flachdrücken und für weitere 2-3 Minuten backen. Die Cookies werden noch recht weich sein – auf dem Blech für etwa 10 Minuten abkühlen lassen, dann auf ein Kuchengitter setzen und mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.