I broke my baking ban to bake some Oatmeal and Raisin Cookies for my dad's birthday.
They weren't suppose to be mini they just didn't spread like other cookies but not sure why that is!
Ingredients:
115g Unsalted Butter (Room Temperature)
100g Brown Sugar
50g Granulated Sugar
1 Egg
1 tsp Vanilla Extract
125g Plain Flour
½ tsp Cinnamon
½ tsp Baking Powder
¼ tsp Salt
150g Porridge Oats
100g Raisins/Sultanas
What you will also need:
Mixing Bowl
Electric Whisk
Wooden Spoon
Measuring Spoons
Scales
Large Bowl
Small Bowl
Fork
Sieve
2 Baking Trays
Baking Paper
Oven 180°C
Baking Time 10-12 minutes
Method:
Mix your two sugars and butter with the electric whisk until it turns pale and creamy.
Whisk your egg and vanilla in a small bowl with a fork.
Pour that into your mixture and whisk until it is well combined.
In the other larger bowl sieve your flour, cinnamon, baking powder and salt.
Then gradually add that into your mixture and whisk with your electric whisk still.
Once it's all well mixed add your porridge and raisins/sultanas and mix with your wooden spoon.
The recipe I followed said to use 150g which I think was too much so I've cut it down to 100g.
Once it's all mixed in cover your bowl with cling film and leave for 30 minutes at room temperature or you can chill it in the fridge it it's a hot day.
After 30 mins put some flour on your hands and roll your dough into balls and place them onto your baking trays lined with baking paper. The dough might be quite wet and greasy still but will probably dry out a bit if you put it in the fridge.
Leave space between them as they will spread a bit.
Bake for 10-12 minutes until lightly golden brown and the edges look crisp.
Leave on the tray for 5 minutes to cool then transfer onto a wire rack.
They turned out really well and so much nicer than shop bought! They nice little bite size cookies but next time I will roll the balls a bit bigger so they're more average size.
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