Soaked Oatmeal Cookies Pt. 1

This is a NT-Style adaptation of Martha Stewart's fabulous "Oatmeal Raisin Cookies"....

Oatmeal Raisin Cookies Any dried fruit can be substituted for the raisins. Be sure the cookies are completely cool before storing in an airtight container.
INGREDIENTS Makes about 3 dozen. 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed light-brown sugar 1/2 cup granulated sugar 1 tablespoon pure vanilla extract 3 tablespoons milk 2 large eggs 3 cups old-fashioned oats 1 cup raisins	DIRECTIONS In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters. Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week First published Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Ok, so obviously I had to try to change a few things... and I'm seriously interested in your input in case you have other ideas on how to convert these even more....(like "can you really just use rapadura instead of Brown Sugar?" Seems like a texture issue...)

• I used Sprouted Soft White Wheat Wheat (freshly ground) that I order from Azure.
• I used Craisins (gotta use them up, then when they are in season I plan to make my own!) sad to say I bought at Costco.
• I ground the cinnamon fresh (in the coffee grinder, after cleaning!) I got it from Azure, not organic.
• I made my own Vanilla (it's SUPER easy!
• My eggs are farm fresh (Healthy Family Farms) & a tad on the smaller side this week, but I figured that was better because of the extra liquid on the oats...
• 2 nights prior, I soaked the oats in the smallest amount of buttermilk I could to just "wet" them. (Homemade RAW Buttermilk & Organic Oats, of course!) This way they were not sopping wet, just a tad fluffier than when originally dry.
• I omitted the milk. (But the Buttermilk was made from Organic Pasture's Raw Whole Milk.)
• I also added Crispy Pecans, about 1/2 cup, chopped. (From Azure)

I put in tupperware & refrigerated overnight...
Another thing I like to do (if I have the time, like on a Saturday morning) is to drop the cookie dough onto a sheet pan, covered with my precious Silpat or Parchment as if I'm going to bake them. Cover tightly in plastic wrap (optional I guess) & freeze. Once frozen, I put the frozen balls of dough in to Food-saver bags & vacuum pack (quickly) and re-freeze. (Don't forget to label it so you know where to find the baking instructions!)

I'll have to do a Part 2 to let you know how they come out...

Stay Tuned! (Ain't I a tease?)

**Update**

I baked a dozen on 2 separate occasions & the flavor is great, but they are super soft & crumbly.... So after some research & consultations with other bakers, I've determined to try it again, this time adding 1 more egg & more flour. Stay tuned to another update...