Oatmeal and Raisin is definitely my favourte cookie flavour. Of course I love a good chocolate chip same as anyone, but to me the epitome of a cookie is the oatmeal and rasin. Crisp on the outside with the oats giving a chewy texture on the inside interspersed with a bunch of juicy raisin flavour.
Whenver I have a classic cookie craving, I turn to the internet for a recipe. Often they turn out more cake like than cookie like, a sort of oaty flavoured rock bun. And alwasy, always, I forget to save the recipe when I’m done. But now I have a baking blog – where better to store a collection of cookie recipes along with notes until I have found the perfect specimen!
This weekend’s cookie experimentations came from the Smitten Kitchen website. I’ve avoided this recipe before because it looks much more complicated than others. Now I am a master baker, I decided to give it a go! I have repeated the recipe below in case the website ever mysteriously disappears in a puff of baking powder. Stranger things have happened on the web.
115 grams butter
125 grams light brown sugar
1 large egg
1/2 teaspoon vanilla extract
95 grams plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
120 grams rolled oats
120 grams raisins
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Yum. Very tasty cookies, as demonstrated by the fact that they didn’t last long enough to take a photo. I have half the batch still in the freezer though, for a later resampling. They are not the cookies I’m looking for, but I think they might get closer if I squash them down to make them flat before baking. I will try this technique next time!