Raspberry Graham Cracker Crunch

This cookie was inspired by an ice cream flavor I used to have at the Stewart’s off Church St. in Saratoga Springs, New York. When we lived in The Algonquin on North Broadway, Jon and I would walk to Stewart’s practically every night after dinner for $1 cones. We’d then sit on the bench in front of our building, eat our ice creams, and watch the sky turn from “Saratoga Blue” to “Saratoga Very Dark Blue.”

My favorite flavor was raspberry graham crunch. It was sooo good. And sooo cheap! Jon’s favorite flavor was “Star Gazer,” which included chopped-up Milky Ways. (Star Gazer = Milky Way…get it?)

The $1 cones have gone up in price since we were students at Skidmore, but Stewart’s ice cream is as good as always. This cookie, though, is even better!

I pump up the raspberry flavor by using my usual trick: a triple shot. Raspberry preserves, raspberry extract, and loads of dried raspberries make this cookie berry, berry flavorful. Ground-up graham crackers--another one of my tricks--round out the flavor profile.

To create the crunchiness, I include some Rice Crispies inside the cookie. A coating of turbinado sugar bakes up to give these guys a crunchy exterior that contrasts perfectly with the chewy interior. Makes about 4 dozen.

               

Creamables	2 sticks butter 2 cups dark brown sugar
Wet Ingredients	1 egg 1/3 cup seedless raspberry jam 1 tablespoon raspberry extract 1 1/2 teaspoons vanilla
Dry Ingredients	4 cups dried raspberries 2 1/2 cups finely ground graham crackers 2 cups oatmeal 1 1/2 cups Rice Crispies cereal 1 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt
Topping	3/4 cup turbinado sugar

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, combine the wet ingredients and whisk together until smooth.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
7. Shape dough into balls--about 2 tablespoons each.
8. Roll each dough ball evenly in turbinado sugar
9. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
10. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[Lorraine]

These cookies look delish!! I must complement you again on your food photography.

[Oatmeal Cookie Guy]

Thanks, Lorraine. I've got to thank Jonnazz for his food styling.

[Jonnazz]

This post brings back so many memories!

[Lindsay]

I saw your link on the Martha Stewart site and I'm so glad I checked it out. I made these cookies today and served them to my friends at our book club meeting tonight. Everyone raved about them and I had to share the recipe. We will all be watching to see what new goodies you come up with in the future.

[[email protected]]

MMM...How about making an ice cream sandwich with these.

[Oatmeal Cookie Guy]

Thanks, Lindsay. Maybe your book club will be reading my cookbook one day. :-)

[Oatmeal Cookie Guy]

Thanks, Jessica. That's an awesome idea! I think vanilla, chocolate, and even black raspberry (my favorite flavor from Erickson's http://www.standishsupport.com/erickson/story.html) would work well as the filling. I'd try a sandwich, but I don't have any cookies left! I'll have to make another batch devoted solely to sandwich makin'.

[Anna]

How clever! I never would have thought to use the dried raspberries in oatmeal cookies. Now I have an excuse to buy some of those. Love your blog, btw. Thanks for leaving me the link on Cookie Madness.

Anna

[Oatmeal Cookie Guy]

Hi, Anna. There are so many kinds of dried fruits. I never thought that dried raspberries were available until the day I wandered around Whole Foods. Finding unique ingredients can open up a word of recipe possibilities...check out my post on lime extract!

[Em]

After finding your wonderful blog and sharing with my sister, she decided to make these cookies first, and they were amazing! I am going to make your smores cookies for my first try. I'm looking forward to your recipe for eggnog cookies!

[Oatmeal Cookie Guy]

Thanks, Em! I'll make the eggnog cookies as soon as my grocery store starts carrying it for Christmas. I hope you enjoy the S'more cookies. Let me know how they turn out. :-)