Miso, Oat and Raisin Cookies


Makes 10-12


150g Flour

4g Cinnamon

6g Baking Soda

3g Salt

70g Castor Sugar

70g Brown Sugar

160g Butter

80g Miso - we recommend Shinsyu natural miso

70g Egg

5g Vanilla

160g Oats

160g Raisin


  1. Place the flour in a medium bowl. Sift in the cinnamon and baking soda, add the salt, and whisk together. Whisk together the sugars in a small bowl, breaking up any lumps.

  2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and the miso paste mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl.

  3. Add the eggs and vanilla paste and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again. The mixture may look broken, but that is fine (over-whipping the eggs could cause the cookies to expand too much during baking and then deflate)

  4. Add the combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the oats and pulse on low about 10 times to combine. Pulse in the raisins. Refrigerate the dough for 30 minutes

  5. Weigh at 70 grams each. Roll each one into a ball between the palms of your hands

  6. Bake the cookies until golden brown, 15 to 17 minutes.

Eddie Stewart