Wednesday, November 18, 2020

When it comes to these raspberrry lava cookies, third time’s the charm :^)~

Since I’ve been eating fairly regularly for a couple months now, I wanted to do something different with all the frozen raspberries in my freezer (when my diet was mainly smoothies).  I looked online at different raspberry cookie recipes, but they were always something frilly like lemon-raspberry tea cookies, all pretty and pink.   

I wanted something more manly—with raspberry lava!

My first attempt was a 9 x 11 pan of hot pink sludge (too many berries, and all mushed first); my second batch was a dozen pink on top, scorched on the bottom dough-blobs.  Ugh!

This was my third attempt, and they turned out just right.  I thought I’d share exactly what I did so I don’t screw them up again!

Doug’s Raspberrry Lava Cookies

1.  Set an uncracked egg in a bowl of warm water for 10 minutes (to get it to room temperature).  While waiting, beat 1 cup of sugar & 1 softened stick of butter together with a mixer.

2.  Add the egg & 1 teaspoon of real vanilla.  Hey mixer, you’re needed again!  Beat everything together for another minute, until yellow & creamy.

3.  Sift together 1 1/2 cups of flour, 1/2 teaspoon baking powder & 1/4 teaspoon salt.  Slowly beat this flour mixture into your creamy batter.

4.  THIS IS THE TRICKY PART.  Put the hand mixer away and CAREFULLY fold 1 cup of frozen raspberries into your batter with a frosting spatula.

(They thaw fast and squish easily, don’t overmix or you’ll mush all of them.  If you want to add more, don’t.)

5.  Cover, chill your dough AT LEAST 1 hour in the fridge. 

6.  Now you’re ready to bake.  Have a baking sheet handy, topped with parchment paper or aluminum foil sprayed with Pam.  (I prefer an airbake sheet topped with sprayed foil.)


7.  With a tablespoon or ice cream scoop, plop 9 blobs of dough on the sheet.  This batter is VERY sticky, and prone to squirting juice if you attempt to roll it with your hands.  Don’t worry they’re not perfect balls of cookie dough!


8.  Bake in a preheated oven at 350F for 14-15 minutes (3-4 minutes more if you use an airbake sheet like I do).  Let cool 1-2 minutes before transferring to a cooling rack or plate, that lava needs to calm down.  Yep, you’re right—they smell incredible!


This recipe makes 18 large cookies.  They may not look very pretty, but who cares?  Now get some cold milk & enjoy these monsters :)