Not a big fan of oat, also not a big fan of raisin...but together, these two makes really yummy cookies. I made some jumbo ones (about 10cm in diameter) and it lasts for a few days really well in room temperature, until I finished them all, of course :)
Recipe from Joy of Baking.
Ingredients:-
1 cup (226 grams) unsalted butter, room temperature
1 cup (205 grams) firmly packed light brown sugar
1/3 cup (65 grams) granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
1 teaspoon (5 grams) baking soda
1 teaspoon (5 grams) kosher salt
1/2 teaspoon (1 gram) ground cinnamon (optional)
3 cups (260 grams) old-fashioned rolled oats
1 cup (140 grams) dark or golden raisins
Methods:-
1. Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Recipe from Joy of Baking.
Ingredients:-
1 cup (226 grams) unsalted butter, room temperature
1 cup (205 grams) firmly packed light brown sugar
1/3 cup (65 grams) granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
1 teaspoon (5 grams) baking soda
1 teaspoon (5 grams) kosher salt
1/2 teaspoon (1 gram) ground cinnamon (optional)
3 cups (260 grams) old-fashioned rolled oats
1 cup (140 grams) dark or golden raisins
Methods:-
1. Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
2. Beat the butter until smooth. Then add the brown and white sugars and beat until creamy and smooth (about 2 - 3 minutes). Scrape down the sides of bowl as needed.
3. Add one egg at a time and beat until it's mixed into the batter, along with the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add this mixture to the batter and beat until incorporated. Stir in the rolled oats and raisins.
5. For large cookies, use 1/4 cup (60 ml) (60 grams) of batter (I use an ice cream scoop just as the website suggested) and place six cookies on each baking sheet. F
latten the cookies slightly until they are about 1/2 inch (1.25 cm) thick.
5. For large cookies, use 1/4 cup (60 ml) (60 grams) of batter (I use an ice cream scoop just as the website suggested) and place six cookies on each baking sheet. F
6. Bake the cookies for about 14 -16 minutes. The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.)
7. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature. They can also be frozen.
Makes about 18 large cookies
Makes about 18 large cookies
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| Friends and baby enjoying the cookies |
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