Oatmeal Raisin Cookies

So, for my first raya cookies, I baked oatmeal raisin cookies. Can you believe that I just realise that I'm using a different recipe than I intend to. Just as in just now. No wonder my cookies didn't turn out as it supposed to be. Duh......

Anyway, let's not let that hamper my mood in sharing the recipe coz I took it from the same person and there's only a slight difference as in additional few ingredients. I'll share both here so that I'll remember next time which is the correct one. 

The ingredients

Just like in cooking show kan.....

Brown sugar

Unsalted butter

Ground cinnamon and salt

Eggs

Oats

Flour and baking soda

Raisins

Chopped walnut 

Sugar and butter

Pour everything at one go

Mixed it well

Add eggs 

Add vanilla extract

Mixed it well

Mix flour with cinnamon and salt

Add flour into mixture

Mix well

Add oats

Add raisins

Mix well....

Until become a dough like this

Make it into a small ball 

Ready to bake

Since I begitu rajin so I buat siap-siap

Final product

Oatmeal Cookies:

Ingredients :

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) - I use walnut

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (210 grams) packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional) - I use raisins

Methods:

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.

To toast nuts : Place nuts on baking sheet and bake for 8-10 minutes or until slightly browned and fragrant. Let cool and the chop into pieces. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter  (using ice cream scoop or spoon) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

And here's the original recipe that I intended to use.

Oatmeal Raisin Cookies:

Ingredients:

1 cup (226 grams) unsalted butter, room temperature

1 cup (210 grams) light or dark brown sugar

1/3 cup (65 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup (140 grams) dark raisins

Methods:

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats and raisins.

For large cookies, use a generous 1/4 cup of batter (using ice cream scoop or spoon) and place six cookies on each baking sheet. Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 - 18 minutes rotating the cookie sheets halfway through the baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.) Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature. 

The cookies smell so nice but I haven't tasted it yet. Gave some to my sifu to taste for a review since she tasted the one made using the recipe I intended to use before. According to Mastura it tasted ok. Will see what sifu will say. 

2 cookies in a day and it's not done yet. There's one more thing we did that day. Nak tau apa? Tungguuuu....

Oh by the way, took the recipe here (oatmeal cookies) and here (oatmeal raisin cookies). Thanks for sharing.