Saturday, October 03, 2009

Oatmeal and raisins in cookie dough

Apart from freshly baked bread, there's nothing more comforting that the smells of cookies in the oven. Coupled with one of my pet indulgences - reading cookbooks, with lots of yummy narratives of food and ingredients.

Current cookbook read:


I curl up on the couch with a cup of green tea and read through each recipe, thinking which recipes seem feasible to try.

This morning I decided to put some of my education into action and baked a batch of rustic, chewy oatmeal cookies.


Just like oatmeal porridge and raisins... in a cookie dough wrapping.

A little sinful and rich for brekkie... but I figure that the amount of oatmeal packed into each cookie is enough of health boost to make up for the indulgence.

Quite easy to make too!

In a bowl or electric mixer, cream 250g butter, 1 cup brown sugar and 1/4 cup caster sugar. Add 1 tbspn vanilla essence, 2 eggs and 3 tbspn milk.

Sift together 2 cups plain flour, 1/2 tspn ground cinammon, 1/2 tpsn salt, 1 tspn baking powder, 1 tspn bicarb soda, and combine with butter sugar mixture.

Stir in 3 cups rolled oats and 1 cup raisins. Store batter in a covered bowl or container in the fridge for 1-2 hours or overnight.

Scoop out large tablespoons of the batter, shape into balls and arrange onto baking tray. Press down each lightly with a fork.

Bake in a preheated 180°C oven for 15-20 minutes until golden brown. The cookies will be slightly soft in the centre.

2 comments:

  1. aren't you a little young for margeret fulton cookbooks?

    ReplyDelete
  2. haha... young? trying to butter me up eh? thanks for the compliment! ^_^

    ReplyDelete

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