Last day of November! Where did all the time go? Before today ends, I better hurry blog about my oat entry for Little Thumbs Up! I’ve chosen a classic for my oat-themed bake – the oatmeal raisin cookies! I love oatmeal cookies as they are soft, chewy and delicious. In fact, sometimes I will leave my oatmeal cookies on the table counter for them to soften even further before eating them!
I got this recipe from a cooking show hosted by Anna Olsen and what I love about it is the use of dark brown sugar and cinnamon in the cookies. The dark brown sugar lends a really dark and molass-y flavour while the slight hint of spice elevate the flavours. The cinnamon is not a lot so only a few people could detect its presence.
Somehow there are people who thought that oatmeal cookies are healthier than regular cookies, but unfortunately that’s not true. Oatmeal cookies still contain quite a significant amount of butter so they are not healthy cookies, though I have to say the addition of oats can be misleading – I will somehow, in one way or another, convince myself that it’s healthier than other cookies as I reach for another one in the cookie jar… do you do that too? 😉
Here are the step-by-step photos!
|1) Measure the dry ingredients.||2) Cream butter and both sugars together.|
|3) Beat in one egg.||4) Beat in the second egg!|
|5) Add in the vanilla.||6) Followed by the dry ingredients.|
|7) Lots of oatmeal and raisins go in as well.||8) Batter is ready!|
I’m going to submit this to Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids. This month’s theme is Oats – hosted by Vivian from Vivian Pang Kitchen. The recipes are all linked at this post!
Oatmeal Raisin Cookies
- 225 grams unsalted butter, at room temperature
- 100 grams caster sugar, ~1/2 cup
- 100 grams dark brown sugar, 1/2 cup packed
- 2 eggs
- 1 teaspoon vanilla
- 150 grams all-purpose flour, 1 1/4 cups
- 2 tablespoons corn starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt, scant if using table salt
- 335 grams rolled oats, not quick-cooking or instant (2 1/4 cups)
- 150 grams raisins, 1 cup
- Cream butter and both sugars together in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy, scrapping down the sides several times. This will take about 5 to 7 minutes.
- Beat in the eggs 1 at a time, beating well after each addition. Beat in the vanilla then scrape down the sides.
- Add in flour, cornstarch, cinnamon, baking soda and salt. Mix on low speed until incorporated. Add in oats and raisins and mix well with a rubber spatula.
- Scoop heaping tablespoons of dough and shape it into a ball. Place on a baking sheet and refrigerate for 1 hour until firm.
- Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper and place the ball of dough on top, ensuring they are about 1.5-inch apart one another. Flatten the just slightly and bake for 10 to 12 minutes. Let cool completely on the wire rack and store in airtight container.
- The raisins lend a lot of sweetness to the cookies, so if you are intending to increase the amout of raisins, cut down sugar to balance the sweetness.
- Refrigerating the dough before baking will help prevent the cookie from spreading out too much during baking. If you like very flat cookies, you can skip the refrigerating and bake straight away.
- You can make the cookie dough ahead of time – after shaping the cookies, stick them into the freezer for 2 to 4 hours, then transfer them into a ziploc bag and they can last in the freezer for months. Remove them from the freezer and let thaw at room temperature for 15 to 20 minutes before baking, adding a few more minutes to the baking time.