Cookies and milk!
Soft and chewy rum ‘n raisins chocolate chip oatmeal cookies.
Trying saying the name of these cookies as fast as you can!
Ughh, I got tongue-tied.
So… I took a break from making cupcakes! Heh. Am still trying to squeeze in the time to make one more batch of cupcakes… hopefully I can do it! I made these cookies for two of my best friends’ birthday presents and they were very well received! I didn’t know they like soft cookies… so I was a bit apprehensive at first when I gave them the cookies. Luckily they liked them! (:
As the name suggests, these cookies are soft and chewy, not the hard and crispy kind (I’ve always preferred soft cookies to crispy cookies). They also contains rum-soaked raisins and dark chocolate chips! Really, really awesome!
In addition, there’s no butter in the recipe! The only fat in this recipe comes from the egg and 2 tablespoons of olive oil. It’s a weird recipe, definitely, but the results are surprisingly good!
Lastly, I played cheat and used instant oats instead of rolled oats or porridge oats – maybe that’s why I can’t really taste the oatmeal – hardly anyone notice that its’ there! But maybe it helps give the cookies the chewy texture? Not so sure about that but it’s a great cookie – perfect for parties and picnics!
Start off with some flour, brown sugar, regular caster sugar, baking powder and porridge oats.
Or you can play cheat like me and use instant oatmeal!
Whisk them together until they are all mixed around
Grab an egg and add in some vanilla extract.
Whisk them together…
… and pour into the flour mixture.
Mix the egg mixture and the flour mixture together until they are crumbly like this.
Add in a bit of sunflower oil / light olive oil / vegetable oil.
Mix until you get a smooth dough.
Add in the rum-soaked raisins (or plain raisins) and chocolate chips (chocolate chips not shown in the photo).
Mix and form a dough. Refrigerate for 30 minutes.
While the dough was refrigerating – it started to rain! There goes my natural light and pretty photos…
Putting the weather aside, divide the dough into 12 – 15 equal balls and flatten them slightly.
They will expand during baking, so keep them apart!
Freshly baked!
(Took the photos the next day, when the sun is out to play!)
Voilà! Soft and chewy rum ‘n raisins chocolate chip oatmeal cookies!
Soft and Chewy Rum & Raisins Chocolate Chip Oatmeal Cookies (makes 12 – 15)
adapted from 500 Chocolate Delights by Lauren Floodgate
75 grams raisins
125 grams plain flour
30 grams porridge oats / instant oats
2 1/2 teaspoons baking powder
55 grams light brown sugar
55 grams caster sugar
1 egg
1 teaspoon vanilla extract
2-3 tablespoons sunflower / vegetable / light olive oil
50 grams dark / plain chocolate chips
125 grams plain flour
30 grams porridge oats / instant oats
2 1/2 teaspoons baking powder
55 grams light brown sugar
55 grams caster sugar
1 egg
1 teaspoon vanilla extract
2-3 tablespoons sunflower / vegetable / light olive oil
50 grams dark / plain chocolate chips
Place the raisins in a container. Pour enough rum to cover the raisins and let the raisins soak overnight. Drain and set aside. This step is only needed if you want rum-flavoured raisins in the cookies.
Sift the plain flour into a medium bowl. Add in the oats, baking powder, and both sugars. Whisk together with a whisk until it’s all combined. Set aside.
In a different bowl, use a fork and whisk the egg and vanilla extract together.
Add the egg mixture into the flour mixture and use a spoon to mix them altogether. The mixture will be crumbly and won’t come together. Add in 2 tablespoons of oil and mix with the spoon until the mixture comes together and form a dough. Add in the additional tablespoon of oil – bit by bit – if the mixture won’t come together and form a dough after adding 2 tablespoons of oil.
Stir in the raisins and chocolate chips into the dough. Cover the dough with clingwrap and refrigerate for 30 minutes up to 2 hours.
Preheat the oven to 190 degrees Celsius. Line baking sheets with parchment paper.
Divide the dough into 12 – 15 portions. Roll each portion into a ball and place them on the baking sheet, leaving a 2-inch spacing between the dough for the cookie to expand. Flatten the dough slightly either with the back of a spoon or the heel of your hand.
Bake for 12 – 15 minutes until the cookies have expanded and are pale golden in colour. Let the cookies cool completely before storing them in an airtight container for up to 5 days.
Try these soft and chewy rum ‘n raisins chocolate chip oatmeal cookies one day!
Happy baking! (:
Bobbi: Thank you Bobbi! I wish I could send it over to you! (:
Musketnuss: Thank you! I hope you’ll like the recipe! (:
Oh, those look really delicious! I will bookmark the recipe and try to make it sometime. Thanks!
So yummy and chewy especially warm straight from the oven. Save me some!