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!
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!
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