Oatmeal and Raisin cookies

Hello friends,

I think I am going through a bit of a cookie phase at the moment, I love having sweet treats that I can grab when peckish, and not feel too guilty about eating them. Today I have experimented with a new Oatmeal and Raisin cookie - there are a few cookies I reach for automatically when a choice is in front of me, and this combination is up there with chocolate chip and Smarties cookies as one of my favourite. I am a texture person, and this has a really chewy soft texture which I adore.

For my cookies I used some muscovado sugar, rather than all white sugar and a duck egg rather than hen egg as this leads to a moister, richer cookie.

Ingredients:

115g softened butter
100g light muscovado sugar
25g caster sugar
1 egg
1 tsp vanilla extract
90g plain flour
1 tsp bicarbonate of soda
120g breakfast oats
120g raisins

Method:

Preheat the oven to 180C/ 170 fan assisted and line two baking trays with parchment.

In a bowl, beat together the butter and sugar until light and fluffy, then add in the egg until well mixed. Add the vanilla, then in a second bowl mix together the flour and soda. Pour this into the wet mix and beat.

Add the oats and raisins and mix until you have a fairly consistent batter. Using a tablespoon, put spoonfuls of batter onto the baking tray, making sure you leave room for the cookies to spread whilst cooking. If you want to make sure they spread less, put the batter in the fridge for an hour before this step.

Place in the oven for 10 minutes. When they come out they will look under baked, but that is fine. Leave them on the baking tray for 5 minutes before placing on a cooling rack. When cool, sit back and enjoy!

Comments

BBC Good Food Caramel Brownies

Another get together with friends has prompted some more baking (whilst the baby is sleeping) and the salted caramel cover recipe from a BBC Good Food issue from a while back caught my eye. I have been storing this recipe waiting for a good excuse to bake it, and I can say (after scoffing a few), these brownies do not disappoint and will be made again. Brownies are very easy to make, the one stumbling point I often find is the temperature of the oven and the time they are baked for - as ovens vary vastly this is quite hard to write into a recipe, but I have a fan assisted fairly new over which bakes quite hot. They key for baking the brownies is checking after the stated time, and they should still be a little liquid in the middle if you want moist squishy squares. Leaving them to cool completely in the tin is also an essential, as if they are cut too early they may still be too liquid. Time to make batter - around 15 minutes Baking time - 35 minutes depending on your oven I

Classic Victoria Sponge

Hello friends, As we are in Wimbledon week, what better cake to celebrate with than the classic Victoria Sponge, with a cream and strawberries filling. This is a beautiful looking cake and an ideal desert to the countless BBQs and outdoor meals as we celebrate the coming of summer. Ingredients: 175g softened butter 175g caster sugar 175g self raising flour 3 duck eggs 250ml double cream 1 tbsp icing sugar 1 tub of strawberries, halved Method: This makes an 18 inch sandwich cake. Preheat oven to 180C/ 170C fan assisted. In a bowl beat together the sugar and butter until it is pale and fluffy. Add the eggs one at a time and mix well. The mixture may separate a little after the eggs are added, but this will come together as you beat it. Fold in the flour gently, and pour the batter into two greased sandwich tins, then put into the oven for 20 minutes. Remove from the oven when golden and allow to cool fully. Whilst cooling, whip the double cream until it forms

Indulgent Chocolate Cake

Hello friends, A good rich, moist chocolate cake is up there in my top 3 of cake types, so here it is - my new favourite recipe. I made this for a birthday lunch, and wanted a little bit of wow, which is why I coated the cake in a white buttercream, and then poured a chocolate ganache over the top. I like how it turned out, although coating the cake was fairly time consuming and I kept getting crumbs in the icing so it wasn't perfect! Ingredients: 200g plain flour 80g cocoa powder 200g caster sugar 1 tsp baking powder 1/2 tsp salt 2 duck eggs 100g vegetable oil 2 tsp vanilla 175g milk 75g warm water 180g soft butter 560g icing sugar A dash of milk 100g milk chocolate 100g double cream Method: This makes an 18 inch sandwich cake. Preheat oven to 180C/ 160C fan assisted. In a bowl mix together the flour, cocoa, caster sugar, baking powder and salt. Make sure this is well incorporated then add the wet ingredients, eggs, oil,

Freckled Kirsty

Search This Blog