How To Make Oatmeal-Fennel-Raisin Cookies

We have the spice blend right here.
It’s fennel, some cinnamon, some ginger,
and a little bit of ground cloves.
So it’s nice and spicy.
It has all that fennel in there like a sausage does.
It’s delicious.
(audience clapping)
So this is an oatmeal cookie recipe,
but half of the oats gets ground.
So I just put this in a food processor
That’s so clever.
Yeah, so basically what this does is
it creates a really great texture.
We have AP flour.
It’s just regular all-purpose flour,
and then also whole wheat pastry flour is in there.
Put the whole oats into or no?
Yes, so some whole oats as well.
Two teaspoons of baking powder, baking soda.
Gotcha.
And the salt
but I actually use coarse salt
because when you eat it it slowly melts on your tongue.
So you get a little bit of salty action slowly
not all at once.
Gotcha.
So it’s really important.
So nice coarse salt.
And may I throw the spice blend in?
Yeah, so all the spices go in.
And that is our dry mixture.
And here I have two and half sticks of butter
and a squeaky mixer.
So now I’m gonna add in a cup of just regular sugar.
And then cup and a half
so a little bit more of light brown sugar.
I love LBS, light brown sugar.
Yeah and not only is the taste really great
it also adds a chewiness to the cookie.
So we’ll just start, once that gets nice and mixed,
we’ll add in our two eggs.
One at a time or two at a time.
Or two at a time.
You wanna get it nice and light and fluffy.
All that goes in, we can actually skip that–
All right, fine.
For the sake of time.
That means he doesn’t trust me,
and it’s gonna end up everywhere.
Yeah, you’ll definitely mess it up is what I’m saying.
I speak Grant.
So in here this is what the dough’s gonna look like.
And then we’re gonna add in golden raisins.
You could use the other raisins if you want.
Well you’re the boss of us.
Yeah,
Okay.
I am.
And then some–
Mix it
all together.
Yeah,
almonds go in there.
If you like walnuts use those, and I like to mix it by hand.
It just comes together a little bit easier,
and then I always portion it out with a scooper.
Which I love.
That way they’re all the same size.
And it’s a lot easier.
Yeah.
The same size, the same shape, blah blah.
Blah blah.
And you freeze them, right?
I do, so Rachael asks me for these cookies.
Every now and then she’ll be like,
“I’m having a little dinner party.
“Do you mind making some cookies?”
So I always have them in a freezer bag in the freezer,
and I just pop them out, let them thaw,
throw them in the oven, and they cook for regular time.
‘Til you, you’re the boss of that
to however brown you like them.
And you know what?
You can have these, but I actually have a surprise
for you, Rachael.
I have a whole bag, a year supply–
Oh!
(audience cheering)
Of cookie dough.
Boom!
Bam!
Our crack team here at the show
has put together a farewell montage.
Watch.
So now in the kitchen we have Grant the Great.
Hello.
Why thank you, Grant.
Grant is a super hero.
Super Grant!
Grant is listed in my telephone as Grant the Cookie Man.
I love you so much.
It’s kinda silly.
Is this to your liking, sir?
A little bit more, Rachael Ray.
Oh okay there, Grant, fine.
Grant likes it saucy.
Grant likes it saucy.
He’s gonna make it as easy as pie ’cause he’s Grant,
and he’s brilliant.
And when I add the berries in,
tip number one is I like to freeze them first.
No kidding.
Yeah, this way they break up when you add them
into the batter.
Very smart.
This is a cannoli doughnut.
Cannoli doughnut!
Yep.
Holy cannoli, Grant!
Exactly!
I lined it with some parchment paper,
and I actually use these little binder clips
because it makes it stick on there better.
Oh that’s clever.
I know and if you don’t have these at home
the office supply cabinet at work has them.
That’s true.
That’s where I get mine.
Don’t tell anyone.
This is how I measure corn syrup.
It’s the cleanest, best way
to measure any sticky ingredient.
So I just lined the cup with a little plastic wrap,
you pop it out…
Whoa!
This is why he’s a genius
’cause this is actually goin’ on up here.
The best part about this dessert
is that it tastes really good
so it doesn’t matter what it looks like.
That looks nice.
(audience laughing)
Just keep going.
(Rachael laughing)
Oh wow.
I like crushing cookies.
You like, whoa!
(audience laughing)
I told you I suck at baking apparently ice cream too.
Yeah, this isn’t even baking and you suck at it, so.
(audience laughing)
Luckily we have one back here that’s perfect.
(Rachael laughing)
I don’t know if you’re supposed to do this.
Grant, you know I’ve never asked you,
are you a football fan?
I love to eat during football games.
I like the food.
I love, sure I like football.
Excellent.
When they score
the touchdowns I go nuts.
Grant is possibly the greatest baker
in the history of baking.
Whoa.
Gimme a kiss.
Muah.
Muah.
He is
the most wildly creative,
inventive chef when it comes to all things sweet.
(audience cheering)