Sunday, 10 December 2017

Jumbo Oat and Raisin Cookies

I haven't baked cookies in a very long. The last amazing cookie I ate was in New York, I can't say that these are remotely close but they managed to hit my desire to have a moerish and gooey cookie. I remembered that many moons ago, I brought a baking book which was dedicated soley to baking cookies. I didn't fancy making an extravagant cookie but something which had incredibly easy to make, soft and gooey in the middle such as these oar and raisin cookies.

85g rolled oats
100g plain  flour
1/2 tsp bicarbonate of soda
pinch of salt
60g unsalted butter, softened
soft light brown sugar
50g granulated sugar
1 large egg
1/2 tsp vanilla extract
175g raisins
Optional 1 tbsp coco powder

Preheat the ocean to 190C/37F/Gas Mark 5. Place the oats in a food processor and pulse briefly, then tip into a bowl and sift in he flour and bicarbonate of soda and salt and stir together.
Place the butter and sugars in a large bowl and beat together until light and fluffy. Place the egg and vanilla extract in a separate bowl and whisk together, then add to the butter and mix well. Add the flour mixture, into 15 balls and place on 2 large non-stick baking sheets, spaced well apart. Press the cookies into rough rounds. Bake in the preheated oven for 12 minutes, or until golden brown. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.


No comments

Post a Comment

© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig