Raspberry Curd and an Interesting Twist on a Breakfast Sandwich

I love trying out new recipes for things I’ve never had before. Something about the process of not really knowing what to expect adds some excitement to my cooking/baking. It also prevents the let-down that sometimes happens when I make something that doesn’t live up to expectations that I’ve set way too high in my mind. But I can usually overcome that by making some tweaks and trying again.

I’ve never had raspberry curd before I made it. Obviously, I knew raspberry curd should taste like raspberries and I assumed it would have a similar consistency to lemon curd. It turned out to be thinner than lemon curd, but just as addictive and delicious.


I made this raspberry curd for a layer cake that I haven’t gotten a chance to post yet, but I went a bit overboard. I didn’t know how much of the raspberry curd I would need, so I doubled the recipe I found online and ended up with enough to fill a 4-layer cake and still have two jars leftover!


Hubby’s mom is a lucky woman. We gave her one jar of the raspberry curd and the other is in our fridge. Obviously, this was great in the cake that I made. But I wanted to share how I’ve been eating it since then. It’s delicious straight from the jar with a spoon, but it’s also great on an egg and cheese sandwich.


Yes, you heard me correctly, I said it’s great on an egg and cheese sandwich. I’m really not sure when I started doing this. Probably when I was really young. I remember my mom eating egg and grape jelly sandwiches and my sandwich every day after kindergarten was a slice of cheddar on white bread with grape jelly. Hubby thinks I’m extremely weird for this and refuses to be in the same room as me when I eat this delicious sandwich. I keep trying to get him to taste it before he just writes it off, but he refuses.


But this really is a perfect breakfast sandwich. You’ve got all the ooey-gooey goodness of an egg and cheese sandwich with a splash of sweetness from the raspberry curd. It’s awesome and if you haven’t tried this, I recommend it. I’d love to hear about it if you do! The curd is also great on graham crackers or shortbread cookies if your tastes are more “normal”.

One Year Ago: Raspberry Cheesecake Swirl Brownies

Raspberry Curd – from Notes from My Food Diary, originally from Luscious Berry Desserts by Lori Longbotham – note I doubled this recipe, but a single batch would be sufficient for filling a cake with some leftover
Printable Recipe
1/2 cup (1 stick) unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp fresh lemon juice

Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covere, until ready to serve, or for up to 1 month.

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Fruity Breakfast Sandwich

Ingredients:

2 eggs
2 pieces of bread, toasted if you prefer
shredded cheddar cheese
raspberry curd - if you don't have raspberry curd, I highly recommend seedless raspberry or blackberry or boisonberry jam

Directions:

You can cook your eggs any way you prefer for your breakfast sandwich. I like to make a cheese omelet and then cut it in half. Sometimes I eat this as an open-faced sandwich instead of stacking it all up.

Heat a small skillet on medium heat. Brush a small amount of butter on the pan.

Whisk your eggs with a splash of milk in a cup or small bowl. Add the eggs to your skillet and proceed to make a cheese omelet to your tastes.

Spread about 1 Tablespoon of raspberry curd or jam onto each slice of bread (I don't like my bread toasted, but feel free to toast it if you want). Cut the omelet in half and place a half on each piece of bread. Serve open faced or stack to make a sandwich.

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47 Responses to “Thick and Chewy Oatmeal Raisin Cookies”

  1. #
    1
    Liz — February 14, 2014 at 9:21 am

    Thank you for the nice recipe. Happy Valentine’s Day to you and your family.

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    Nutmeg Nanny — March 5, 2014 at 8:40 pm

    Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!

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    kayla — May 11, 2014 at 7:54 am

    “2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!

    • beantownbaker — May 12th, 2014 @ 4:56 pm

      Sorry to hear you didn’t enjoy this recipe 🙁

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    Denise — May 30, 2014 at 11:15 am

    Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!

    • beantownbaker — September 2nd, 2014 @ 7:06 pm

      So glad you enjoyed this recipe!

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    Bella Z — May 31, 2014 at 5:16 pm

    These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:08 pm

      Glad you liked these 🙂 I have updated the recipe to reflect the yield change.

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    Jenn — June 11, 2014 at 8:25 am

    The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!

    • beantownbaker — September 2nd, 2014 @ 7:12 pm

      Adding M&Ms is a great idea! I’m going to have to do that next time myself.

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    dixie — August 9, 2014 at 11:31 pm

    Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      Wow, 4 batches! That’s awesome. Glad you have enjoyed them.

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    Garmtz — August 10, 2014 at 6:37 pm

    While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      So glad you enjoyed them.

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    Jacquoline — August 22, 2014 at 11:49 am

    Thank you for the recipe!

    I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉

    Definitely the best oatmeal cookie recipe I’ve ever tried.

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      So glad these are a hit for you!

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    Pam — August 28, 2014 at 10:49 am

    Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed these cookies!

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    Naomi — August 29, 2014 at 10:10 am

    I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed it. I’ve updated the yield in the recipe.

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    Becky — October 22, 2014 at 8:35 pm

    Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.

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    Sati — November 8, 2014 at 12:33 am

    I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂

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    Melissa — November 9, 2014 at 8:44 pm

    Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??

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    Tiffany — November 12, 2014 at 1:15 pm

    Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again

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    jenn — November 23, 2014 at 11:04 pm

    How many calories per cookie?

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    Yazmin — January 4, 2015 at 4:23 am

    Can I substitute the flour for self raising flour?

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    joe — January 21, 2015 at 3:24 pm

    I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.

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    Kasia — January 25, 2015 at 3:04 pm

    Oh my god I think I may have died and gone to cookie heaven…
    I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.

    Just in case anyone is interested I made a few adjustments for food allergies…

    Replaced the egg for 1/4 cup unsweetened Apple sauce

    Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.

    I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.

    Thanks for the incredible recipe – I’ll definitely make these again…and again…

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    Marianne — February 6, 2015 at 8:08 pm

    Do you know how many grams one cookie would be?

  21. #
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    Julie — February 13, 2015 at 3:17 pm

    Been baking your cookies now for a few months….love them!
    Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!

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    Alese — February 20, 2015 at 10:30 am

    Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.

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    Cassie — February 27, 2015 at 1:48 am

    Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.

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    Karin — March 19, 2015 at 5:52 pm

    Hi, looking at the recipe. What happened no baking powder? Why?

  25. #
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    Grace — May 15, 2015 at 11:42 am

    Great!

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    Matty — September 24, 2015 at 7:02 pm

    Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?

  27. #
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    Marla — November 6, 2015 at 9:03 am

    I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!

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    Cindy @ Natural Health - Natural Beauty — December 20, 2015 at 10:42 pm

    Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.

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    Lori — December 30, 2015 at 2:34 am

    My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes

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    Geoff — March 2, 2016 at 7:52 pm

    just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.

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    Jeana — June 7, 2016 at 12:14 pm

    I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
    Thank you for this great recipe.

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    laura — June 12, 2016 at 12:59 pm

    Hello,
    Can I make cookie bars with these? Will the cooking time be different?
    thank you

  34. #
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    Marciehatter — August 3, 2016 at 10:11 am

    Just about to make my second batch of these in two days – amazing 🙂

  35. #
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    Erin — September 5, 2016 at 8:55 am

    These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!

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    Ann — November 15, 2016 at 2:56 pm

    I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.

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    Meme — December 24, 2016 at 6:16 pm

    Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.

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    Mary Alice — May 27, 2017 at 8:49 am

    I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!

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