Friday, December 11, 2009

Oatmeal Raisin Chocolate Chip Cookies

I'm starting to bake again. I have the mood, just don't have the time. :)
This time, my dad & ah yee looked after Shern while I baked these cookies.

The recipe actually called for rolled oats and raisins only. But as a die-hard chocolate fan, I could not help but threw in 100g of chocolate chips to the batter.

I don't usually bake cookies because I find it time-consuming. I mean, baking time is about 15-20 minutes and I can only do 6 cookies at a time. I need to bake so many rounds.

But the end results is so rewarding.

I love these soft cookies. The texture is just so nice. So wonderfully chewy.

I baked a whole canister.

I am going to have them for breakfast and as my whole day snacks. :)


chiaoju said...

i love oatmeal raisins cookies!!! can i have the recipe pls? TQ!

tanshuyin said...

Oatmeal Raisin Cookies:

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

Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies: Preheat oven to 350 degrees F (177 degrees C) with oven rack in the center of the oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream 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 (I like to use an ice cream scoop) 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.

Makes about 18 large cookies