I had a hankering for some cookies a couple weeks ago. I wanted a soft, chewy kind, and one that was easy to make. I chose a classic chocolate chip cookie recipe, but as I started prepping the ingredients I decided to get a little crazy. I have a big bag of raisins that I always forget about, so I took them out; and I had some extra pumpkin seeds from a batch of granola, so I took them out too.
To make myself feel a bit better about making cookies for no other reason than just really wanting to eat them, I substituted whole wheat flour for all-purpose. Thinking about the ingredients I had chosen, I realized that I was going to end up with some pretty dry cookies, for a couple of reasons. Whole wheat flour needs more moisture than all-purpose; and raisins (dried fruit) and pumpkin seeds (already toasted) would also absorb a lot of the moisture.
To solve this dilemma, I simply soaked the raisins and pumpkin seeds in some warm water, draining the water just before adding them to the dough mixture. As I mixed the dough, it was noticeably stiff after adding the dry ingredients; but as soon as I mixed in the pre-soaked additions the dough became moist and pliable again.
The cookies came out great, and are more substantial than a regular chocolate chip cookie; but that doesn’t mean I eat any less!