Thursday, 23 July 2015

Oat & Raisin Cookies

The soft texture of cookies is a nice departure, sometimes, from the more traditional British biscuit.  So I decided to try some cookies, with oats and raisins.  The idea was to come up with something that had a little bit of crunch on the outside, but was still soft and moist in the centre.  

Keeping things very simple, having looked at a few recipes, I decided to keep the ingredients to a minimum.  So, for instance, I didn't soak the raisins in rum, as was suggested in some places.  Straight out of the packet is really quite good enough for these cookies.

The end result makes about 40 cookies of a very good size..  The important thing to remember is that these cookies will spread during baking, so at least 2 inches of space needs to be left between each one.  This means that they have to be baked in batches, unless you have an oven that can take large baking trays.

As soon as the cookies had cooled I sampled one and was very impressed with the texture and the taste.  I will be making these again, for sure, and it will be sooner rather than later, if I don't stop eating now.
Oat & Raisin Cookies

Ingredients:

  • 250g plain flour
  • 255g rolled oats
  • 225 raisins
  • 225g softened butter
  • 225g dark muscovado sugar
  • 225g caster sugar
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 medium eggs

Method:

  1. Preheat the oven to 180c/160c Fan/350F
  2. In a bowl place the flour, baking powder, baking soda and salt.  Whisk together to mix in all the elements together.  Set to one side.
  3. In another bowl cream the butter, both sugars, eggs and vanilla extract until all are nice and creamy.
  4. Add the flour mixture and stir in until just combined.
  5. Add the oats and raisins and stir in until combined.
  6. Take about 2 tablespoons of mixture and form into a ball.  Place on the baking tray and press down to flatten slightly.
  7. Repeat the process with the remaining mixture, making sure to leave at least 2 inches between each cookie, to allow for spreading.
  8. Bake in the oven for about 12-14 minutes, until the cookies have spread and flattened are beginning to go slightly crispy around the edges.
  9. Remove from the oven and leave for a few minutes before transferring to a wire rack to cool.





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