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.
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| The ingredients |
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| Just like in cooking show kan..... |
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| Brown sugar |
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| Unsalted butter |
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| Ground cinnamon and salt |
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| Eggs |
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| Oats |
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| Flour and baking soda |
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| Raisins |
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| Chopped walnut |
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| Sugar and butter |
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| Pour everything at one go |
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| Mixed it well |
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| Add eggs |
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| Add vanilla extract |
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| Mixed it well |
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| Mix flour with cinnamon and salt |
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| Add flour into mixture |
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| Mix well |
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| Add oats |
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| Add raisins |
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| Mix well.... |
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| Until become a dough like this |
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| Make it into a small ball |
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| Ready to bake |
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| Since I begitu rajin so I buat siap-siap |
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| 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.
