So it has been waaaaaay too long since I last put up a post, terrible baker I know but I’ll be baking plenty this month hopefully, so I’ll make up for it in sugar bags full. So this weekend I decided to try out a good ole fashioned American recipe, half inspired by some lovely little measuring mugs my mam bought this week and half by my trip to NY last October and the delicious oatmeal cookie I had in Dean and DeLuca. So after a little research I decided on one particular recipe that I really liked from http://www.thekitchn.com/how-to-make-the-best-chewy-oatmeal-cookies-230151. I was intrigued by this recipe as it had the added twist of toasting the oats before adding them into the cookie dough and it had plenty of detail about choosing the right oats etc.
After raiding the press for all my ingredients, thankfully there were still some raisins leftover from the Christmas baking, I was geared up to start baking. I put about 3 1/2 cups of oats onto two baking trays and then popped them into my oven, which had been preheated to 180C (standard). I left them in there for about 17 minutes, shaking them a little halfway through.
I took 1/2 a cup of the oats, after they had cooled down of course, and blitzed them in the food processor until they were quite finely ground.
I added the ground oats and the remaining oats into a bowl with 1 cup of plain flour, 1 tsp of baking powder, 1 1/2 tsp of ground cinnamon and 1/2 tsp of salt. I mixed them a little with a fork and put the bowl to one side. Next I got started on creaming the butter and sugars.
I creamed 8 oz of butter with 3/4 cup of light soft brown sugar and 3/4 cup of granulated sugar, make sure your butter is soft, mine was still quite hard so it took a little longer than usual for the mixture to turn light and fluffy. Next I mixed in two eggs, one at a time, making sure they were thoroughly mixed in before adding in 2 tsp of vanilla extract.
I mixed in the dry ingredients until just combined and then I stirred in 1 cup of raisins, the recipe does suggest 1 1/2 cups but I only just about had 1 cup of raisins in the press. I spooned the cookie dough onto my baking sheet and popped them into the oven for just over 8 minutes. If you prefer them crispy then leave them in for 11 minutes. I left them to cool for a few minutes before transferring them onto a wire rack to cool completely.
Not wanting to break my usual tradition, I made sure to taste a cookie from each batch and I was quite pleased with them. I was glad I went with this recipe as the sugar content was a little lower than other recipes. They really are a moorish kind of cookie, they’re not too sweet and it feels like a proper breakfast style cookie. Another recipe added to my cookie list, om nom nom.